This Caesar Potato Salad is mayo free and vegan! It has the tangy and creaminess of classic Caesar salad dressing with the addition of celery and red onion with a sprinkle of chives. This potato salad is the perfect side dish to serve over Memorial Weekend!
I came up with this recipe after making my Vegan Caesar Salad Dressing recipe and thought it would be a great mayo alternative. Mayo has more of a neutral flavor compared to a salad dressing, but I would love this dressing on a sandwich!
I know I'm going to be with the minority when I say this, but I'm not a huge fan of mayonnaise (gasp!). When it comes to potato salad, I want it to be creamy and tangy. Unfortunately to get that creamy texture, you need to add lots of mayo. What I love about this potato salad is that it is super creamy and tangy but without that egg flavor from mayo.
How to make Caesar Potato Salad:
The base of this potato salad is cashew butter with the addition of lemon juice, mustard, capers and apple cider vinegar.
First, red skin potatoes are boiled and cooled. Once cooled, they are mixed with chopped red onion, chopped celery and fresh chives. Lastly, a creamy Caesar dressing is made and tossed with the potatoes until everything is coated. Couldn't be easier!
SAVE TO PINTEREST!
Looking for more side dish recipes? Make sure to check these out:
- Zucchini Fritters with Roasted Garlic & Charred Scallion Aioli
- Smashed Potatoes with Gremolata
- Vegan Caesar Salad Dressing
Caesar Potato Salad
Ingredients
For the Potatoes:
- 3 # bag of red potatoes
- 1 cup celery, small diced
- ¼ cup red onion, small diced
- 3 tbsp fresh chives, finely chopped
For the Dressing:
- ¾ cup cashew butter
- ¼ cup + 2 tbsp olive oil
- 3 tbsp lemon juice
- 2 tbsp caper juice
- 1 tbsp capers (packed in water, not salt)
- 1 clove of garlic
- 2 tsp apple cider vinegar
- ½ tsp salt
- ¼ tsp black pepper
Instructions
For the Potatoes:
- Fill a large stockpot with water and bring to a boil. Boil the red potatoes until they are fork tender, about 30 minutes. Once the potatoes are cooked, drain and place them in the fridge and cool for about 1 hour or until chilled
- Once the potatoes are cooled down, cut them into quarters and place in the same large bowl with the celery, red onion and chives
For the Dressing:
- While the potatoes are cooling, combine all of the dressing ingredients into a blender or food processor and process until ultra smooth and creamy. Pour the dressing on top of the potatoes and mix until everything is coated and mixed well.
- Keep covered in the fridge for up to three days or serve right way. Enjoy!
So good!
Like!! Really appreciate you sharing this blog post.Really thank you! Keep writing.