What’s cooking? How about some vegan potato salad.

I can’t decide on just one so here we go with my recommendations.

First of all, if you are game get out the blender and make your own vegan mayonnaise. Works best if you have a really good high speed blender.

I didn’t think I would like it but boy did I. Try it. It’s easy and fun. I don’t know how long it will “stay good” because nothing lasts long enough around my place to test it very far. (smile)



1/4 cup filtered water
1/4 cup cold-pressed extra-virgin olive oil
1 cup raw cashews soaked for 2 hours (soaking is optional but will yield a creamier consistency)
1/4 cup raw cauliflower
1 1/4 teaspoon yellow mustard (like you put on hot dogs)
1 teaspoon raw coconut nectar, coconut sugar or 1 chopped pitted date
3 tablespoons lemon juice or more to taste
1 teaspoon apple cider vinegar
1/4 teaspoon Celtic sea salt or more to taste


Place all of the ingredients into your blender and puree for about a minute until smooth and creamy. Tweak lemon juice, vinegar, and salt to taste. Makes 1 1/3 cups. Via healthyblenderrecipes.com.

Go here for her potato salad recipe »

Next up . . .

Creamy Dill Potato Salad. Via Peta.
Creamy Dill Potato Salad. Via Peta.



3 lbs. Yukon Gold potatoes, peeled
Sea salt and freshly ground black pepper, to taste
2 celery stalks, finely diced
1 cup vegan mayonnaise (try Vegenaise)
1 small red onion, finely chopped
1/4 cup chopped fresh dill
1 1/2 Tbsp. cider vinegar
1 Tbsp. lemon juice
1-2 Tbsp. Dijon mustard


Place the potatoes in a large pot and fill with enough water to cover completely. Add some salt and bring to a boil. Cook for 20 to 25 minutes, until just tender but not falling apart. Drain the potatoes in a colander and let cool. Combine all the remaining ingredients in a large bowl.
Cut the cooled potatoes into 1-inch cubes and add them to the bowl, stirring carefully until coated.

This is simple and fresh tasting. Love it. Image and recipe via Peta.

And now for another potato salad recipe. This one calls for no mayonnaise and is from Detoxinista. Picture and recipe all hers.

Creamy Vegan Potato Salad, image and recipe from Detoxinista.com.
Creamy Vegan Potato Salad, image and recipe from Detoxinista.com.



1 1/2 lbs. small Yukon gold potatoes
1 ripe avocado
2 tablespoons Dijon mustard
2 tablespoons diced red onion
2 tablespoons fresh dill, chopped
1/2 cup cucumber, diced
1 teaspoon fresh lemon juice
1/4 teaspoon salt, or to taste
black pepper, to taste


Scrub the potatoes well, then chop into 1-inch cubes. Add 2 inches of water to a large sauce pot, then arrange the chopped potatoes in a steamer basket inside. Bring the water to a boil over high heat, then reduce the heat and cover, allowing to steam for about 10 minutes, or until the potato chunks are just fork-tender. (Be careful not to overcook!)

While the potatoes are cooking, combine the avocado, Dijon mustard, red onion, cucumber, dill, lemon juice and salt in a medium bowl, and mash well with a fork. This mixture will be on the acidic-tasting side, until you mix it with the potatoes, but feel free to adjust any flavors to suit your taste.


If you are buying small potatoes why not try out the recipe for Smokey Little Devils which easily replace deviled eggs, from our knockout vegan Super Bowl line up. These recipes are great for partying all summer long. Take the Smokey Little Devils to any party. Everyone will rave; they won’t know it’s vegan. And they won’t give grandma gas.

1 thought on “What’s cooking? How about some vegan potato salad.”

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