I’ll be honest: growing up, I hated potato salad. I don’t mean a little dislike — I mean the kind where you politely slide it around your plate at family gatherings hoping no one notices you never took a bite. It was too heavy, too oily, and always tasted like someone dumped half a bottle of mayo and called it a day.

But here’s the funny thing — food memories evolve when you get to rewrite them. Years later, when I shifted to plant-based cooking, I wondered if potato salad could be something else — lighter, fresher, still creamy, still picnic-worthy… and maybe even delicious.

So I started experimenting. I swapped that traditional mayo for homemade cashew mayo. I added pimentos for brightness, dill for freshness, and just enough mustard to give it a little wake-up call. The result? A potato salad I actually look forward to — one that’s tangy, creamy, fresh, and familiar all at once.

This version is perfect for cookouts, Sunday Supper, potlucks, or that moment when you’re eating standing at the refrigerator because you “just wanted a taste.” (No judgment — I do it too.)

Pro Tip

Let this salad chill at least 2–4 hours (overnight is even better). That resting time lets the flavors come together, deepen, and become the version everyone will ask you the recipe for.

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Cost Comparison

Homemade plant-based version: A batch costs roughly $5–7 depending on the price of potatoes and cashews, and makes 6–8 servings — that’s about $0.75–$1.15 per serving.

Grocery premade potato salad: A similar amount from most grocery deli sections averages $9–12, and often contains oil, preservatives, and added sugar.

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Nutrition Comparison

This homemade version: Approximately 180–220 calories per serving, with 6–8g fat (all from whole-food cashews) and about 4–5g protein. You’re also getting fiber, potassium, vitamin C, and anti-inflammatory phytonutrients — comfort food that nourishes.

Typical store-bought potato salad: Usually 260–350 calories per serving, with 18–24g fat (mostly from processed oils and eggs) and about 2–3g protein. Low in fiber and often includes preservatives, added sugar, and stabilizers.

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Final Thoughts

Potato salad finally found its redemption arc in my kitchen — and maybe yours next. Make it for the memories, enjoy it for the nourishment, and share it for the joy of serving something vibrant, familiar, and full of love.