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    Home » Vegan Sides

    Published: May, 2020. Updated: Feb, 2023 by Iryna Bychkiv | This post may contain affiliate links. Read more here

    Healthy Vegan Potato Salad (No Mayo Or Cashews)

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    Salad with potatoes and vegetables pinterest image

    This Healthy Vegan Potato Salad with cucumber and tomato in a garlicky yogurt sauce is all you need for summer picnics or BBQs. This simple salad is so easy to make and it's creamy and delicious.

    You'll also love these healthy salads: Cauliflower Cucumber Salad, Russian Potato Salad.

    Photo of a healthy vegan potato salad in a bowl

    Vegan Potato Salad Recipe

    Let's admit it, Potato Salads are not one of those pretty dishes that you serve in fancy restaurants.

    Most often, potato salads are not the healthiest either as they're loaded with mayo and other not-so-vegan ingredients.

    Enter healthy vegan potato salad! It's probably one of the best vegan potato recipes.

    My mom first made it for me for dinner and the salad was so good, I had to double-think if there was no mayo indeed.

    The secret to this colorful and hearty salad is in the sauce - yogurt sauce.

    Because when you combine plant yogurt with some fresh garlic, it instantly gets transformed into a flavorful salad-worthy dressing.

    In this recipe, I used almond yogurt, but if you have coconut or cashew yogurt, those would be great choices as well.

    Photo of Potato Salad without mayo

    The Best Veggie Potato Salad

    Unlike "traditional" potato salad, my version doesn't limit itself to just potatoes. I also included cucumbers, tomatoes, and quickly seared red onion with bell peppers.

    Each one of these ingredients added more texture and flavor to the salad.

    Despite that salad with potato is considered a side dish, there's nothing wrong if you make a big bowl of it and enjoy it as your entree.

    Healthy Potato Salad with tomatoes and cucumbers in a bowl

    Ingredients

    One of my favorite things about this mayo-free salad is that it's made with ingredients we all have in spring and summer months. And if you have your own garden, it's even better, because you can put all those veggies to a great use.

    • Potatoes - red potatoes are better because they'll hold their shape when cooked. However, if you have yellow potatoes or small baby potatoes, they'll work here as well;
    • Red onion makes this salad even more colorful. And because you cook it, you're not going to feel a lot of crunch;
    • Tomatoes - I used large size tomatoes;
    • English cucumber is longer than regular cucumbers. If you don't have English cucumber, you can use 2 regular size cucumbers;
    • Bell Pepper - I used red bell pepper, you can use yellow, green or orange bell pepper;
    • Olive Oil - for sautéing the onion and bell pepper. If you follow WHPBNO diet, you can sauté the veggies in a little bit of vegetable broth;
    • Plant Yogurt - I made this salad with almond yogurt, but cashew or coconut yogurt will work just as fine;
    • Garlic - if you serve this salad to younger kids, add just 2 or 3 garlic cloves. If you feel like the sauce needs more kick, add one more clove;
    • Parsley - you can use Italian or curly parsley;
    Photo of Vegan Vegetable Salad with yogurt sauce

    Storage

    This salad is best when consumed right away.

    However, you can cook the potatoes/chop the vegetables and prepare the dressing ahead of time and then store them in a fridge overnight.

    Then, when ready to serve, simply mix together chopped vegetables and dressing and enjoy.

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    If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.

    Recipe

    Mayo Free Potato Vegetable Salad.

    Healthy Vegan Potato Salad

    This Healthy Vegan Potato Salad with cucumber and tomato in a garlicky yogurt sauce is all you need for summer picnics or BBQs. This simple salad is so easy to make and it's creamy and delicious.
    5 from 7 votes
    Print Pin Rate
    Course: Side Dish
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 6
    Calories: 226kcal
    Author: Iryna Bychkiv
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    Ingredients

    • 6 medium potatoes washed
    • 2 tablespoon olive oil or vegetable broth
    • 1 red onion quartered and thinly sliced
    • 1 red bell pepper diced
    • 2 large tomatoes diced
    • 1 English cucumber diced
    • 6 tablespoon parsley chopped
    • 1 ½ c almond yogurt cashew or coconut yogurt may be used instead
    • 3-4 cloves garlic finely minced or pushed through a garlic press
    • salt, pepper to taste

    Instructions

    • Bring a large pot of water to a boil, add potatoes and cook on a medium heat until tender when poked with a knife, about 30 minutes. Drain the potatoes, place them in a cold water to speed up the cooling process. After that, peel them and dice into even cubes.
    • While you cook potatoes, heat olive oil in a large sauté pan. Add onion and and stir for 5 minutes. Add bell pepper and cook for 5 more minutes. Remove from the heat and transfer cooked veggies to a paper towel lined plate.
    • In a small bowl whisk together yogurt and garlic. Add salt and pepper and to taste.
    • In a large bowl combine potatoes, onion, bell pepper, tomatoes, cucumber and parsley. Pour over yogurt dressing and mix to combine. Serve immediately.

    Nutrition

    Calories: 226kcal | Carbohydrates: 46.5g | Protein: 6.1g | Fat: 7.4g | Saturated Fat: 0.9g | Sodium: 20mg | Potassium: 1178mg | Fiber: 7.4g | Sugar: 9.2g | Calcium: 161mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @Lavender.And.Macarons or tag #lavenderandmacarons!
    Iryna Bychkiv
    Website

    Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
    Iryna is also a freelance writer for MSN and Associated Press Wire.

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    Comments

    1. Natalia Bartkova says

      August 23, 2022 at 6:11 pm

      5 stars
      very healthy salad, good for the summer.

      Reply
    2. Josefa says

      April 28, 2021 at 9:37 am

      5 stars
      Tasty.

      Reply
    5 from 7 votes (5 ratings without comment)

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    I'm Iryna - a healthy food writer, photographer, and taster behind Lavender & Macarons. Here, you'll find healthy, clean recipes that are easy to prepare, made with wholesome ingredients, and approved by picky eaters. More about Iryna...

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