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Classic Plant Based Potato Salad

Author: Molly Patrick of Clean Food Dirty Girl


  • 6 large red potatoes, cut into quarters about 3lbs / 1.4kg (I leave the skin on, you can take it off if you want)
  • 1 cup chopped celery 115g
  • 1 cup diced red or yellow onion 130g
  • 1/2 cup finely chopped parsley 20g
  • 2 tablespoons fresh chopped dill


  • 1 cup raw cashews, soaked in water for 10 minutes 135g
  • 2 dried dates, pit taken out and soaked in super hot water for 10 minutes
  • 2 garlic cloves, peeled and left whole
  • 1 tablespoon yellow mustard
  • 1/4 cup nutritional yeast 20g
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • 1 cup water 235mml


  • Add the quartered potatoes to a large pot and cover them completely with water by 1 or 2 inches. Place a lid on the pot at an angle and simmer over medium heat for 20-25 minutes, or until you can pierce them with a fork.
  • Drain the potatoes and set them aside to cool.
  • Make the dressing by draining and rinsing the cashews and placing them into the blender, along with the rest of the "dressing" ingredients (dates - make sure to drain the water and remove the pit before adding the dates to the blender - garlic, mustard, nutritional yeast, apple cider vinegar, salt and water). Blend until totally creamy and smooth, about a minute. Set aside for now.
  • When the potatoes are cool enough to handle, cut them into bite-sized pieces and place them into a large mixing bowl, along with the celery, onion, parsley, dill, and all of the Dressing that you just made.
  • Gently stir until everything is combined and add salt and pepper to taste. Chill for at least an hour before you devour. 


Best served cold.