• Prep: 10 Mins / Cook: 0 Mins
  • Serves 3
  • easy

A quick and easy potato salad that combines potatoes, cashew nuts, fresh vegetables and a vegan mayonnaise dressing. A seriously addictive side dish or wholesome lunch option!

Gluten Free Dairy Free High Protein Under 30 mins


* Switch between cup/oz and g/ml in Account Settings*

  • Medium Potatoes Medium Potatoes 1200g 8 cups
  • Cashew Nuts Cashew Nuts 150g 1 & 1/5 cups
  • Red Onion Red Onion 1 1
  • Green Peas Green Peas 100g 2/3 cup
  • Red Bell Pepper Red Bell Pepper 1 1
  • Spring Onion Spring Onion 2 2
  • Lemon Lemon 1 1
  • Mustard Mustard 1 tbsp 1 tbsp
  • Water Water 100ml 2/5 cup
  • Nutritional Yeast Nutritional Yeast 1 tbsp 1 tbsp
  • Table Salt Table Salt to taste to taste
  • Ground Black Pepper Ground Black Pepper to taste to taste


  1. 1.*Timing tips: cook potatoes a day ahead before making the salad. Also pre-soak the cashew nuts for at least 6 hours. Once prepared, cool the potato salad in the fridge for an hour before serving.
  2. 2.Chop spring onions and red onion finely.
  3. 3.Slice red bell pepper into small cubes, cut the cooked potatoes into eights. Throw all veggies to a big bowl.
  4. 4.For the mayonnaise add the presoaked and drained cashews, mustard, nutritional yeast, lemon juice, water, salt and pepper to a food processor and blend on high speed until creamy and smooth.
  5. 5.Add mayo to the bowl and combine well. Don't over mix or the potatoes will get too mushy.
  6. 6.Season again with salt and pepper if preferred. Let sit in the fridge for an hour before eating.

Nutritional Information

  • Calories:
  • Fat:
  • Sodium:
  • Carbs:
  • Sugar:
  • Protein:

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