Oil Free, Vegan Potato Salad

A great potato salad is creamy, salty and a little sharp and this oil free, vegan version meets all the criteria whilst also being free from animal products, oil and processed sauces and dressings.

Made with a fresh cashew mayonnaise to avoid eggs, oil, preservatives and thickeners and roasted baby potatoes that are sweet, fluffy and crispy, this potato salad is energising, satisfying and easy to digest.


Cashew Mayonnaise

  • ½ tsp Himalayan salt
  • 2 garlic cloves
  • 40 ml lemon juice
  • 100 ml water
  • 120 g cashews

Potato Salad

  • 2 tbsp pickled capers
  • 15 g fresh parsley, stalks and leaves
  • 650 g baby potatoes


Blend the mayonnaise ingredients until smooth and refrigerate to set.

Roast the potatoes whole and plain at 180°C until cooked through and crispy on the outside. Once ready, cut into halves and quarters and allow to cool for a few minutes.

Finely chop the parsley and add to a bowl along with the capers and stir in the potatoes. Add 4 tbsp mayonnaise and mix well. Store the rest of the mayonnaise refrigerated in an airtight container for 1 day.