vegan herbed potato salad
A simple and fresh mayo free potato salad. The herbs and lemon vinaigrette give this potato salad a ton of flavor. It is the perfect side dish for a summertime dinner.
This is a recipe that I get lots of requests to make. The potato salad is so much lighter without any mayo and has such a fresh flavor. It is also quick and easy to make, which I need with our busy schedule. It can also be made ahead of time and kept covered in the fridge so it will be ready when you need it.
I always remember potato salad being at every cookout we had when I was growing up. Since becoming vegan I have had to come up with new recipes for some of my old favorites. This potato salad ended up being so much better that any that I ever had before.
It takes almost no time at all to make this potato salad. This recipe uses red potatoes, so there is no peeling involved. Cut the potatoes before boiling them, so they will cook in just a few minutes. While the potatoes are cooking chop up some parsley and dill then mix up the lemon vinaigrette. I like to put the dressing on the potatoes while they are still a little warm, so they absorb more of the flavor.
Vegan Herbed Potato Salad
- 3 pounds red potatoes
- 1/3 cup olive oil
- juice of 2 lemons
- 2 tbsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup fresh parsley
- 1/4 cup fresh dill
Fill a large pot of water about half full. After the potatoes have been washed, cut them into 1/2 in cubes. Put the potatoes in the water and bring it to a boil. Start checking them after about 5 minutes. They should be a little soft but not falling apart. When the potatoes are finished cooked drain them in a colander and let them cool a little.
While the potatoes are cooking make the dressing. In a small bowl whisk together the oil, lemon juice, mustard, salt and pepper. Chop up the herbs and mix them into the dressing.
In a large bowl combine the cooked potatoes, dressing and the herbs. Serve chilled or at room temperature.