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Vegan Southwest Potato Salad

  • Author: Jessi Heggan
  • Prep Time: 30
  • Total Time: 90
  • Yield: 8 servings 1x



Southwest Sauce

  • 1 cup raw cashews, soaked
  • 1 jalapeno, seeded and coarsely chopped
  • 3 green onion stalks, coarsely chopped
  • 2 garlic cloves
  • 1 cup fresh cilantro
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon sea salt
  • ¼ cup lime juice
  • 1/3 cup olive oil
  • 2 Tablespoons red wine vinegar
  • ½ cup coconut milk

Potato Salad

  • 3 pounds red or gold potatoes
  • 1 teaspoon salt
  • 1 red bell pepper, chopped
  • 2 cups red cabbage, chopped


  1. Quick soak your cashews by placing them in a small saucepan and cover with water. Bring to a boil and then take off the heat and put a lid on and let soak for 1 hour. Strain the cashews and rinse.
  2. While the cashews are soaking cut the potatoes in to bite-size pieces. Fill a large pot with water and heat over medium-high heat and bring the water to a boil.
  3. Add the potatoes and boil for about 20 minutes or until potatoes have softened. Strain and place the potatoes in a large bowl and sprinkle with the salt to cool.
  4. Add the soaked cashews to a blender with the rest of the southwest sauce ingredients and puree until smooth. Set aside.
  5. Add the bell pepper and cabbage to the potatoes and toss. Pour the sauce over the potatoes and stir to combine.
  6. Cover and store in the refrigerator until everything is chilled. Stir before serving.


  • Make ahead: You can cook the potatoes and make the sauce the day before. Combine everything a few hours before the party

Keywords: southwest potato salad, vegan potato salad, vegan Southwest potato salad, potato salad, creamy potato salad