A classic side with the perfect twist.
Vegan Ranch Potato Salad is my new jam. I can’t remember the last time I even had potato salad, or where this idea came from?! But also… where has potato salad been all my life?! It’s so DAMN GOOD.
All I know is, potato salad was made for summer parties and grill-outs. I think the media made me scared of potatoes but I’m back to loving them and have been making them like crazy (hello air-fryer french fries!). Don’t be scared of potatoes, I think they are a perfect grounding food, in the most satisfying way! They’re super high in Vitamin C, Vitamin B6 and Magnesium, which are vital for hormone balance and production, too. I think they are so under-rated.
Red potatoes work best in this recipe because they hold up the best and don’t get mushy. We’re also working with crunchy celery and bell pepper, fresh dill, green onions, sunflower seeds and the creamiest (and healthy) homemade vegan ranch that is out of this world. Mmmm!
All you do is cube and steam the potatoes, chop the veggies, blend the easy peasy ranch (I used a Nutribullet) and then combine everything together in one big bowl! It could not be easier, I promise.
I would pair this with BBQ chickpeas or veggie burgers, and a green salad!
Vegan Ranch Potato Salad
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 6–8 1x
- Category: Side, Salad
- Method: Stovetop
- Cuisine: Vegan, Summer
Description
Dreamy dairy-free potato salad with a delectable ranch twist!
Ingredients
8 cups of red potatoes, cubed ((about 8 small potatoes)
1/2 cup celery, chopped
1/2 cup green bell pepper, chopped
2 green onions, chopped
1/4 cup fresh dill, chopped
1/3 cup sunflower seeds
Vegan Ranch:
1/3 cup water
1/2 lemon, juiced
2 tablespoons olive oil
1/3 cup cashews
1/4 cup hemp hearts (can sub more cashews)
1 green onion
2 tablespoons fresh dill
1.5 tablespoons white vinegar (or champagne vinegar)
1/4 teaspoon minced garlic (or more, to taste)
3/4 teaspoon sea salt
1/2 teaspoon black pepper
Instructions
Cube potatoes and steam or boil them until soft and can be easily pierced with a fork.
Meanwhile, chop the celery, bell pepper, green onions and dill, and transfer to a large bowl. Add the sunflower seeds.
In a small blender, combine all ingredients for the Vegan Ranch and blend until smooth and creamy. Taste test and adjust salt and pepper if necessary.
Once potatoes are soft, transfer them to the large bowl. Pour in the vegan ranch and mix everything until well combined.
Enjoy!
Notes
Refrigerate leftovers for up 3 days.
Keywords: vegan potato salad, ranch potato salad, dairy free potato salad, vegan creamy potato salad, creamy potato salad, dairy free ranch, dairy free ranch salad, dairy free ranch potato salad
pin for later:
This recipe looks delicious! I’m just wondering if the calorie count per serving is correct. It’s shown as 934, which I think is about half the daily requirement for women. Hoping the calorie count shown is a mistake!!
Thank you Patti! I fixed it!
Just finished making this for the 4th! It’s delicious Another great recipe Shannon!! Thank you!!
★★★★★
Hi Stacy! Yay aI’m so glad you liked it!
Looks delicious! Can’t wait to try!! 🙂
★★★★★
Hope you love it Courtney!!
This looks and sounds delicious!! I cannot wait to try it!!
-Kate
https://daysofkate.com/
★★★★★
Thanks Kate! It’s too darn good!