This creamy vegan potato salad doesn't use any vegan mayo! Instead, it gets its richness from quick and easy dilly cashew cream.
Author Becky Striepe
For the potato salad
4cupsdiced, cooked potatosee notes about choosing and cooking them
1cupdiced carrot see note
¼cupchopped green oniongreen and white parts
For the dilly cashew cream (see note)
1cupcashewssoaked in hot water for 10 minutes
¼cupof fresh dillchopped (or 1 tablespoon dried)
extra salt and black pepperto taste
In a large bowl, toss together the potato, carrots, celery, and green onions. Set this aside.
Make the dilly cashew cream.
In your blender or food processor, combine the remaining ingredients -- except the dill and the extra salt and pepper -- and blend until smooth. Stir in the dill, then season to taste with salt and pepper.
Toss the cashew cream with the veggies, and chill the salad until you're ready to serve.
Assemble the potato salad.
Choosing your potatoes:Use whatever sort is your favorite or what's in the pantry. If your potatoes have a thin skin, there's no need to peel. Thicker-skinned potatoes, like russets, do need peeling though.
Cooking your potatoes: You can either boil your diced potatoes on the stovetop for 10-15 minutes, until they're fork-tender, or cook them in the Instant Pot for 5 minutes at high pressure with a 10-minute natural release.
Carrot pro tip: Don't feel like dicing up carrots? Grab a bag of shredded carrots instead to save on prep time!
About the cashew cream: No cashews? No problem! You can omit the cashews, water, and lemon juice and mix ¾ cup vegan mayo with the yellow mustard and dill to make a dilly mayo instead.
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Course Side Dish
Keyword vegan potato salad
Creamy vegan potato salad with dill from Glue & Glitter, https://www.glueandglitter.com/dilly-pesto-potato-salad/