Food Love Recipes Salads

Creamy Potato Salad (Vegan)

May 10, 2015

The outdoor (-eating) season has started again and today I want to share one of my favorite picnic foods with you: the potato salad!


Creamy vegan potato salad

Creamy vegan potato salad


There are 101 ways to make it and I bet everybody (at least in Germany) has their own recipe, passed down from their grandparants. My family also has a delicious recipe with some special ingredients like apples, orange juice and curry powder. The original recipe is made with mayonnaise and I was looking to make a plant-based version of it for a while. Last year I came across a potato salad recipe from the amazing Blender Girl, in which she makes the mayo of blended cashews. Goood stuff!


Preparing the potato salad

Preparing the potato salad


I then tweaked the cashew mayo a little to make it taste more like my family’s potato salad and it turned out so wonderfully. I made it a few times now and everybody loves it. You wouldn’t even guess that it is vegan!


Made with cashew mayo

Made with cashew mayo


Creamy Potato Salad (Vegan)

(makes about 8 portions)


For the salad:

  • 1,4 Kg of waxy potatoes
  • half a bunch red or green spring onions with green parts
  • 1 red pepper
  • 1 crisp apple
  • 1 cucumber
  • 5 radishes
  • half bunch of flat parsley
  • half a bunch of chives

For the cashew mayo:

  • 1 cup of cashews (soaked in water for a few hours or overnight)
  • 3/4 cup orange juice
  • 60g cauliflower (uncooked)
  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp mustard
  • 1 tsp salt
  • 1 + 1/2 tbsp maple sirup
  • 3 tbsp lemon juice
  • 1-2 tsp curry powder

Peel the potatoes and bring to boil with 2 tbsp salt in a big pot. Since potatoes also cook in vapor, you don’t need to cover the potatoes with water. Just a few cm of water is enough. Cook potatoes for about 20 minutes or until potatoes are soft when poking with a knife. Drain the water and let cool.

Finely chop the spring onions, red pepper and apple. Cut cucumber in half and spoon out the soft middle part. Dice the cucumber and finely slice the radishes. Place all the veggies in a large salad bowl and add the potatoes (in 1.5 cm thick slices).

For the cashew mayo blend all ingredients in a mixer until very smooth. Mix in the mayo with the rest of the ingredients and sprinkle with finely chopped chives and parsley.


We had it with falafel on the side

Tastes great with falafel on the side!




  • Reply
    Eva @ Four Leaf Clover
    May 11, 2015 at 9:20 pm

    As someone who has had the great pleasure of having a picnic with Greenderella and this potato salad… I can honestly say it is delicious and I liked it so much I\’m going to make it myself! 😀

    • Reply
      May 12, 2015 at 11:22 am

      YAY! 🙂 So happy that you liked the salad!

  • Reply
    May 12, 2015 at 8:27 am

    That looks delicious! Especially the Cashew-Mayo – going to use it in my traditional red-beet-and-pickled-hering-salad (I omit the herring) next autumn. Bookmarked!

    • Reply
      May 12, 2015 at 11:24 am

      I\’ve been wanting to make a plant-based hering salad too! My grandma used to make it and I kinda miss it. 😀 I hope the cashew mayo is a good addition!

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