This healthy vegan potato salad was made without mayo, yet it's creamy, satisfying, delicious, and comforting! It can be enjoyed during the grilling season in summer, or as a traditional side dish on Christmas Eve. The recipe is plant-based (dairy-free, egg-free), oil-free, protein-rich, light, guilt-free, and very easy to make!
You can watch the video in the post for visual instructions.
Peel and chop potatoes. You can leave the peel on for more texture if you prefer. Add potatoes to a medium/large saucepan and cover with water and some salt. Bring to a boil and then lower the heat to a simmer. Cook for about 10 minutes or until potatoes are fork-tender (but not mushy!), then drain and set aside.
Add cannellini beans, plant-based milk, hemp seeds (or soaked cashews), garlic cloves, mustard, lime juice, vinegar, and 1/2 tsp sea salt to a blender. Blend on high speed and scrape down the sides if needed until the dressing is completely smooth and creamy. Set aside.
In a large bowl, combine the cooled potatoes, chopped peppers, onion, and dill pickles. Pour over the dressing and stir to combine.
Taste and add more salt/pepper/vinegar if needed. I added 1/2 sea salt in addition.
Garnish with fresh herbs of choice and serve at room temperature or cold. Enjoy! It tastes actually best after 24 hours! Store leftovers in the fridge for up to 5 days.
You can use any white beans, e.g. Cannellini beans, Navy beans, or Great Northern beans. Use canned beans or cook them from dry.
If you don't have hemp seeds, you can use either soaked cashews (soak in hot water for about 30 minutes or until soft) OR you could use 2 heaped tbsp of cashew butter or almond butter.
Recipe serves 4. Nutrition facts are for one serving.
Vegan Potato Salad
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.