No Mayo Potato Salad

No Mayo Potato Salad is a remake of the classic potato salad recipe. We make ours with no mayo or dairy and it’s still rich and creamy!


  • 3 pounds organic baby potatoes
  • 3/4 cup raw cashews, soak for 13 hours
  • 1/2 cup water
  • 23 tablespoons yellow mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon raw honey
  • 1 teaspoon paprika
  • 1 teaspoon dill
  • 1/4 teaspoon Pink Himalayan sea salt, plus more to taste
  • 1/2 cup red onion, chopped
  • 1/2 cup red pepper, chopped
  • 46 garlic cloves, minced
  • 1/4 cup dill relish
  • 1/2 cup parsley, chopped
  • Freshly ground black pepper, to taste


1. Bring potatoes to a boil in a large pot of salted water. Reduce heat to medium-low and simmer until potatoes are tender, 12-18 minutes. Drain the potatoes and let stand until cool enough to handle, about 20 minutes.
2. In a high speed blender, add the cashews, water, mustard, lemon juice, honey, paprika, dill and sea salt. Process on high speed until smooth and creamy. Set cashew cream aside.
3. Cut potatoes into bite size pieces and place in a large mixing bowl.
4. To the bowl, add the red onion, red peppers, garlic and fresh parsley. Mix in the cashew cream. Season with salt and pepper to taste. Serve at room temperature or chilled.

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Keywords: No Mayo Potato Salad

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