This is the best potato salad…so much healthier, mayo free, and extra creamy. The creamy base includes plenty of garden fresh herbs, a little garlic, and lots of flaky sea salt. The taste is very similar to a traditional potato salad, but because there’s no mayo, letting it sit out at summer picnics and BBQs becomes worry free. Most importantly…it’s all around delicious!
Not sure about you guys, but I did not grow up eating potato salad. Potato salad was always one of those dishes that my mom told me to steer clear of at all family parties, so I did. Mom didn’t like potato salad for two reasons. Reason one, and probably most importantly, it was always served to her cold, and she is very much a hot food kind of person. Reason two, back in the day potato salad was basically just potatoes and mayo, and my mom does not like mayo.
As you can see, potato salad was not her thing, and since I mimicked her every move as a kid, it wasn’t my thing either.
As I got older however, I realized my mom was kind of a bland eater and I started to venture out, but even once that happened, I still never went for potato salad, as mayo has always been a food that freaks me out a bit.
So, why on Earth am I sharing a potato salad today?
Well, it’s simple, I love potatoes and I love salad. So why couldn’t I create a mayo free potato salad that’s just as delicious as the classic, if not better?
Answer? I could. DUH.
And that’s where this recipe comes into play. This is a mayo free potato salad, and I LOVE it.
Here are the details.
I wanted to create a potato salad that was similar to the classic, but kicked up the flavor a bit, and of course, took out the mayo. To create a creamy base for my salad, I used cashews soaked in hot water and then blended into a creamy sauce with a little olive oil.
Now, I know this may sound weird, so just hear me out. Cashews are a super buttery and delicious nut. When you soak them in hot water for a quick minute, they plump up and become very soft and easily blend-able. Once the cashews are blended, they create a sauce that’s similar to that of a creamy mayo, but minus the weird mayo taste and texture that kind of freaks me out.
If you like mayo, I get it, most people do. But it’s just not my favorite ingredient, and I promise, this “cashew mayo” is so good and so much more flavorful (and healthy) than a bland mayo could ever be. Just saying.
Sidenote: If you like the idea of a healthier mayo, check out this delicious chipotle tahini mayo I created for this vegan BLT.
So the “cashew mayo” is the base, now it’s time to add the flavor. I like to toss in a little garlic, lots of fresh herbs, and a squeeze of lemon. Keeping it simple, but flavorful.
The key with the garlic is to boil it along with the potatoes and then blend the garlic cloves in together with the cashews. Cooking the garlic first mellows its intense flavor so that it doesn’t overpower the rest of the ingredients.
Once the potatoes are done cooking, you’ll toss everything together. As you toss the warm potatoes with the “cashew mayo” and fresh herbs you will immediately begin to smell the delicious flavors of the salad.
You can either serve this warm (which is my personal favorite), or transfer the salad to the fridge, and serve later, either cold or at room temperature.
What’s especially great about this recipe, aside from its creamy deliciousness, is that it’s perfect for packing up to take camping, on picnics, or to serve at your next spring/summer party. Because it is mayo free, you don’t have to worry about the salad going bad or tasting funky after sitting out a couple of hours at room temperature.
With Memorial Day just a week from today, I figured it was time to finally share this recipe with you guys. Speaking of Memorial Day, is anyone planning their menus yet? Should I post some Memorial Day menu ideas for you guys? Let me know!
Even if you’re skeptical, put this potato salad on your menu. Once you try it it’s going to be your new favorite!
Watch the How To Video Below:
If you make this potato salad, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this salad, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
The Best Herby Potato Salad
Servings: 6 servings
Calories Per Serving: 315 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 pounds mixed baby new potatoes, and or fingerling potatoes
- 3 cloves garlic
- kosher salt
- 1/2 cup raw cashews, soaked in hot water for 30 minutes, then drained
- 1 tablespoon grainy dijon mustard
- 1/3 cup extra virgin olive oil
- 1 cup fresh basil, chopped
- 1/4 cup fresh dill, chopped
- 2 chives, chopped
- flakey sea salt and black pepper
- 1 pinch crushed red pepper flakes
- juice of 1 lemon
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- 1. Place the potatoes, garlic and a tablespoon of salt in a large pot and fill with water. Bring to a boil over high heat and then reduce the to heat to medium, simmer 10-15 minutes or until the potatoes are just fork tender. Drain. Place the potatoes back in the hot pot. Remove the garlic cloves. Cover the pot and let the potatoes steam for another 20 minutes. 2. Meanwhile, combine the cooked garlic, drained cashews, mustard, and olive oil in a food processor. Pulse until smooth and creamy, adding water if needed to thin slightly. 3. Cut the potatoes in half and add to a large serving bowl. Add the cashew sauce, basil, dill, chives, lemon juice, and a pinch each of salt, pepper, and crushed red pepper flakes. Toss well to combine. Taste and adjust salt and pepper to your liking. Serve warm or cover and place in the fridge. Can be served at room temp or cold.
Also? It’s odd, but I think potatoes are kind of pretty.