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Vegan Potato Salad with Creamy Dill Dressing and (Optional!) Tempeh Bacon Bits
Prep Time
45 mins
Cook Time
20 mins
Soak time
4 hrs
Total Time
1 hr 5 mins

This luscious vegan potato salad is made with tender red potatoes in luscious cashew dressing with fresh dill, scallions and a (totally optional!) sprinkling of tempeh bacon. Rich, creamy, and packed with flavor!

Course: Side
Cuisine: American
Keyword: dill, potatoes, tempeh
Servings: 6
Calories: 378 kcal
Author: Alissa
For the Tempeh Bacon
  • 3 tablespoons soy sauce or tamari
  • 3 tablespoons apple cider vinegar
  • 1 1/2 tablespoons maple syrup
  • 1 1/2 teaspoons liquid smoke
  • 1 (8 ounce) package tempeh, finely minced or crumbled
  • 1 tablespoon vegetable oil
For the Vegan Potato Salad
  • 2 pounds small red potatoes
  • 1 cup raw cashews, soaked in water 4-8 hours and drained
  • 3/4 cup unflavored soy or almond milk
  • 3 tablesooons red wine vinegar
  • 1 1/2 teaspoon Dijon mustard
  • 1 garlic clove
  • 1/2 cup finely chopped red onion, about 1/4 of a medium onion
  • 1/2 cup chopped scallions (about 2)
  • 2 tablespoon finely chopped fresh dill
  • Salt and pepper to taste
  • Red pepper flakes to taste (optional)
To Make the Tempeh Bacon
  1. Stir soy sauce or tamari, vinegar, maple syrup and liquid smoke together in a small bowl. 

  2. Stir in the tempeh and allow to marinate for at least 30 minutes. (You can skip to making the potato salad in the meantime.)

  3. Coat the bottom of a medium skillet with oil and place it over medium-high heat. Add tempe and the marinade. 

  4. Cook until most of the liquid has cooked off and tempeh is nicely browned, about 10 minutes, flipping once or twice.

To Make the Vegan Potato Salad
  1. Bring a large pot of water to a boil. Add the potatoes, bring the water back to a boil and allow to cook until potatoes are fork tender, about 15-20 minutes. 

  2. Drain the potatoes into a colander. Return them to the pot and allow them to cool while you make the dressing.

  3. To make the dressing, place the cashews, milk, vinegar, Dijon mustard, and garlic into a blender or food processor bowl. Blend until completely smooth, stopping to scrape down sides of bowl or pitcher as needed.

  4. Cut the potatoes in half, then place them into a medium bowl. 

  5. Add the cashews mixture to the bowl, along with the red onions, scallions and dill. Stir until the ingredients are distributed and coated with dressing. 

  6. Season with salt, pepper, and (optionally) red pepper flakes to taste. Cover and chill until ready to serve.

To Serve
  1. Divide potato salad onto plates or bowls and top with tempeh bacon. Serve.
Recipe Notes

Prep time does not include cashew soaking time.

Nutrition Facts
Vegan Potato Salad with Creamy Dill Dressing and (Optional!) Tempeh Bacon Bits
Amount Per Serving
Calories 378 Calories from Fat 161
% Daily Value*
Fat 17.9g28%
Saturated Fat 3.2g16%
Sodium 695mg29%
Potassium 1117mg32%
Carbohydrates 43.3g14%
Fiber 4.1g16%
Sugar 7.6g8%
Protein 15.4g31%
Calcium 80mg8%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.