It can be hard during the holidays to have food that is tailored to every guest, especially when they may follow a lifestyle different from your own. When you follow a plant-based diet, sometimes you’re left without many options or end up eating dishes that lack serious flavor. Well we are here to change things up. Get ready for the holidays – vegan style!

A super well-loved dish at any holiday gathering is potato salad. It can feed the masses and typically packs a punch in the flavor department. So when we found a recipe for a vegan version of this dish that only required 10 (yes, TEN) ingredients, we just had to share it with you. It’s creamy, filling and utterly delectable. It’s truly a dish that vegans AND non-vegans alike will love.

The best part? You can eat this warm, right after you make it, or pop it in the refrigerator to let all of the flavors marry and serve it chilled. This makes it a simple dish that is easy to make ahead of your next get together and wow your guests away.


1 pound small red potatoes (or sub sweet potatoes/yellow work, too, but can get soft)

2 1/2 cups diced vegetables (we used bell pepper, celery, and red onion)

Sauce –

1 cup raw cashews

1/3 cup water

1 tbsp. grape seed, olive, or avocado oil

2 tbsp. white wine or apple cider vinegar

1 tbsp. spicy mustard

1-2 tbsp. agave nectar or maple syrup

2 tbsp. dried dill (or 4-5 Tbsp fresh dill)

1/4 tsp. each sea salt and black pepper, plus more to taste

3-4 cloves garlic, minced

1 tsp hot sauce (optional)

Fresh chopped parsley, for garnish (optional)



Ready to get cooking? The minimalist baker has the instructions here!