Creamy Vegan Potato Salad with Cashew Mayo

Here's a delicious creamy potato salad, made with cashew mayo, for your summer BBQs, picnics, and pot lucks.
Course Appetizer, Main Course, Salad, Side Dish
Cuisine American
Keyword healthy, oil-free, potato salad, vegan, wfpb, whole foods
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings
Author Heather Nicholds, C.H.N.


  • 8 potatoes scrubbed
  • 2 cups celery chopped
  • 1 1/2 cups cooked/canned chickpeas rinsed
  • 1/4 cup green onion chopped


  • 1 cup cashews
  • 1/2 lemon or lime juice
  • 1 tsp apple cider vinegar
  • 1 clove garlic
  • sea salt to taste
  • 1/2-1 tsp dijon mustard


  • Start by cooking the potatoes. Put them in a pot with water and a pinch of salt, bring to a boil and cook for 15-20 minutes, or until they are soft. Drain them and put them in a bowl to cool.
  • Make the mayo by pureeing the ingredients in a blender or food processor, with enough water to keep it moving. Start with 1/4 cup, and use more if necessary.
  • Once the potatoes are cooled off, cut them into bite-size cubes and put them in a large bowl.
  • Add the celery, chickpeas and green onion together in a large bowl, then scoop the mayo over them and toss.



If you're not using a high-powered blender, you will want to soak the cashews in water for 1-2 hours before making the mayo.