Dual Potato Creamy Salad (Vegan)

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Potato Salad can be delicious... but it can also be heavy and pretty unhealthy. And most of the time it's not vegan. Or, alternatively, it's some kind of ersatz that doesn't quite hit the spot like it should.

None of that here!

This Vegan Potato Salad is vibrant and healthy, but it also tastes decadent and creamy!

It's a firm favourite of ours and I'm so happy to finally be sharing it with you!

The sweet potato is, I find, a most welcome addition. But of course if cold sweet potato is just not your jazz, you're welcome to stick with regular potato only!

I thought the heat wave was not affecting me too badly but yesterday (which is when this post was supposed to come out!) the heat was so intolerable I had not choice but to stop my computer and go have a cold shower!

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But boy was I glad I had made this salad before I started feeling too drowsy because it was certainly great to have something healthy and delicious to eat that wasn't just fruit. Not that there's anything wrong with eating fruit, but I was craving something a little more substantial!

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I don't know what the weather is like in your part of the world as you read these lines or how worried you are about the current state of our climate... We sure are hearing a lot about "climate anxiety" recently and if I'm honest I couldn't think of a better reason to be anxious. I think we should all try our best to cherish what we have, especially the one thing absolutely all of us have in common, which is our home the Earth. And while seeing so many people around us act like they don't live in the same world, like the information has somehow made its way to them is incredibly depressing, slowly consciousness is spreading. Slowly, humanity is waking up.

Seeing more and more people trying to educate others on the effects of human behaviour, so many good, honest brands being supported by a greater number each day, former "shopping addicts" adopting practices that support circular economy, more and more vegan products being available everywhere... All that fills me with hope.

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So let's continue to do the best we possibly can and to encourage others to do the same. And let's enjoy some vegan potato salad as we do so!

Oh and, one more thing! That little vegan mayonnaise... It's so delicious and it goes well with literally everything! So even if you're not going to make the potato salad, make the vegan mayo!!!


Dual Potato Creamy Salad (Vegan)

Serves 3-4


For the salad:

1 & 1/2 cup of sweet potatoes (about 1 large sweet potato) cut into bite-sized chunks

2 cups of regular potatoes (about 4-5 medium-sized potatoes) cut into similar-sized cubes

2 handful of fresh or frozen green beans, cut into 2 or 3 pieces

1/4 of a red onion, sliced as thinly as you can manage

3 large gherkins (dill pickles)

For the vegan mayo:

2 heaping tablespoons of soy yogurt

1 small teaspoon of mild mustard (mine has a lot of different spices in it, including turmeric!)

2 teaspoons of apple cider vinegar

2 tablespoons of thinly chopped fresh herbs - or 1 tablespoon dry (think parsley and chives mostly, but tarragon or even mint could be added if you like or if you want to switch things up)

1/3 teaspoon of salt

Freshly ground black pepper to taste

  • In a large pot of salted boiling water, add the potato chunks

  • After about 5 minutes, add in the sweet potatoes. Sweet potatoes don't usually take quite as long as regular potatoes. Another thing you can do is chop the sweet potatoes to be a little bigger than the regular potatoes and throw everything in at the same time.

  • In the meantime, lightly steam or boil the green beans for about 6 minutes if they are fresh or a little less if frozen. You want them to still have a little crunch to them. Once they are done, drain the water away and immediately run the green beans under some cold water to stop the cooking process and retain the beans' vibrant green colour.

  • Once the potatoes and sweet potatoes can easily be pierced with a sharp knife, take them off the hob and drain the water away.

  • Add the potatoes, sweet potatoes and green beans to a salad bowl.

  • Add in the thinly sliced onion (if you have a mandolin, now is the time to use it!)

  • Cut the gherkins (or pickles) in half lengthwise and then slice before adding to the bowl.

  • Now to make the vegan mayo, all you need to do is combine the necessary ingredients.

  • Add the mayo to the salad, give it a toss. Make sure everything is well coated but be delicate!

  • Refrigerate for at least an hour before serving.

  • This salad will keep in the fridge for several days, which makes it ideal for meal prep!

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As always, tag me on Instagram if you make it!

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