The Best Vegan Potato Salad

By: Kelly - Nosh and Nourish

It’s finally nice enough to start grilling (and eating) outside, and we can soak up some much needed sunshine. And I am all about picnics and the backyard barbecue spread: burgers, potato salad, watermelon, corn on the cob, baked beans, and chips! But those things aren’t always the healthiest, especially the potato salad. Well, that’s about to change!

Introducing The Best Vegan Potato Salad. It is not full of mayonnaise. It is not full of eggs. It is not full of butter.

It is, however:
tangy and sweet
filled with your favorites: sweet relish, mustard, and chives

A beautiful and hearty side dish, this picnic potato salad will please everyone! And there’s no weird vegan “fake” mayonnaise in there either. Its creaminess actually comes from a walnut cream, made by combining walnuts and almond milk. I used Silk Protein + Fiber almond milk, so there was a protein boost!

Get the original recipe from Nosh and Nourish.

0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5)
Login to rate this recipe - Not a member? Join Today


  • 1 1⁄2 cup (350 g) walnuts
  • 1 cup (250 ml) water
  • 1⁄2 cup (125 ml) almond milk
  • 3 pounds (6 – 8 medium sized) white potatoes
  • 1 yellow bell pepper (capsicum)
  • 1 tbsp minced onion
  • 3 tbsp yellow mustard
  • 1 tbsp brown dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 tbsp sweet relish
  • 1 tbsp fresh diced chives
  • Sea salt and pepper, to taste


  1. Preheat oven to 425 F/218 C.
  2. Soak the walnuts in a container with water at room temperature for 4 hours. Then, drain the water.
  3. Add the almond milk and use an immersion stick blender (a regular blender will also work) to puree the walnuts. Set aside.
  4. Remove stem and seeds from bell pepper. Slice into big strips, then lay flat on a lined cookie sheet, with the outside skin of the pepper facing down. Roast for 20 minutes in pre-heated oven or until softened and lightly browned. Let cool, then, dice and set aside.
  5. Chop potatoes into 3/4 inch cubes.
  6. In a large stockpot, boil water (2/3rds full). When boiling, add potatoes. Let cook for 20 – 25 minutes. Potatoes should be soft enough to press with a fork, but not mushy.
  7. Drain potatoes. In a large mixing bowl, combine walnut cream with all ingredients except the potatoes.
  8. Once thoroughly mixed, add in the potatoes and stir.
  9. Cool in fridge for 1 – 2 hours before serving.

Prep time: 20 minutes

Cook time: 25 minutes

Total time: 45 minutes

Servings: 8

  • Nutrition per serving:
  • Calories250
  • Fat12g
  • Saturated Fat1g
  • Cholesterol0mg
  • Sodium200mg
  • Carbohydrates32g
  • Fiber3g
  • Sugars2g
  • Protein 7g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Tags: , , , , , , , , , , , , , , , ,

Kelly - Nosh and Nourish

Kelly is the author of the healthy living blog “Nosh and Nourish.” Struggling with her weight for her entire adult life, she finally decided life was too short to live perpetually unhappy. She started with a 15 day Classic Reboot and has lost over 55 pounds, maintaining her "new normal" of veggie juices, smaller portions, and less sugar for over a year. She is a wife/helper to an amazing man and the mother of the cutest toddler you've ever seen, lovingly referred to as “Babycakes.” On the blog she shares easy, healthy recipes and fitness ideas using an honest, personal approach that inspires and motivates. She gives you real life strategies to live a happy healthy life... no sugar added. Follow her on Twitter@noshandnourish.

More posts from