Potato Salad With Vegan Mayonnaise

Prep Time
15 mins
Cook Time
15 mins

This easy to make vegan mayonnaise can be an addition to your repertoire of vegan food. Use it in your sandwiches, burgers, or salads. Here is one delicious potato salad recipe that we’re sure you’ll enjoy.

Credit: SHARAN


  • 2 large potatoes, steamed until tender, peeled and cut into large chunks
  • 3-5 spring onions, finely chopped or ½ an onion, finely chopped
  • 1 stalk of celery, finely chopped (optional)
  • ¼ cup finely chopped red capsicum
  • 5-6 tbsp cashew mayonnaise (see below)
  • ½ tsp freshly ground black pepper
  • ½ tsp mustard powder
  • 1 tbsp lemon juice (optional)
  • Unrefined salt to taste

For the mayonnaise

(Makes 1 cup. You will need half of this amount for the potato salad.)

  • ½ cup cashew nuts, soaked for 6-8 hours
  • 2 tbsp chopped onion (you can add more if you wish)
  • 1-2 tbsp lemon juice
  • ¼ tsp mustard powder or mustard seeds
  • 1 small clove garlic
  • ½ tsp unrefined salt
  • ⅛ tsp black pepper powder
  • ¼ cup water


  1. Drain the cashews and blend all the mayonnaise ingredients together. Then, add water a little at a time, to make a smooth mayonnaise.
  2. This dressing stays in the refrigerator for 3-4 days. To increase shelf life, use dehydrated onion and garlic powders instead of fresh ones.
  3. To make the salad, keep aside a teaspoon each of chopped spring onion and red capsicum for the garnish and place all the rest of the salad ingredients in a large mixing bowl.
  4. Add half of the mayonnaise to the bowl and mix all the ingredients together. Add more mayonnaise if desired. You may refrigerate the salad for an hour before serving.
  5. Serve garnished with spring onion and red capsicum.

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