Plant-Based Potato Salad

If you're looking for a healthy version of potato salad then look no further. This is a family favorite and I take it with me to cookouts and it is always a hit. 

This potato salad is egg-free so those that avoid eating eggs can enjoy a classic cookout favorite!

Loaded Veggie Potato Salad



3 lbs. potatoes (diced) (skins on)

½ cup onions (diced small)

3 stalks celery (diced small)

1 red pepper (diced small)

4 scallions (diced small)

½ cup parsley (fresh) (chopped)

1 teaspoon salt


½  cup water

¼ cup olive oil

½ cup apple cider vinegar (Bragg’s brand)

1 cup cashews (raw and unsalted)*

½ head cauliflower (raw) (chopped)

2 tablespoon yellow mustard

2 tablespoon honey (raw)

1 teaspoon salt




  • Add diced potatoes to a pot of boiling water and let boil for approximately 10 minutes or until  fork tender. Be careful not to let them get too soft.
  • Once potatoes are done cooking, rinse them under cold water and let them cool to room temperature.
  • With the back of a fork, lightly mash the potatoes, but be sure to leave some chunky for texture.
  • Add all other salad ingredients to the bowl with potatoes and stir to combine.



  • Add all ingredients to a high speed blender and blend until creamy.
  • Add “mayo” to the bowl of potatoes and stir gently.
  • Refrigerate for 2-3 hours before serving.  


*You can swap the cashews with an equal amount of raw pumpkin seeds.


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