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bowl of potato salad with no mayo and herbs

Vegan Potato Salad


  • Prep Time: 30 Minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: Serves 6-8 1x

Description

Yummy, herby, summery potato salad with no mayo that just happens to be vegan without feeling like it's trying too hard? It's this right here.


Ingredients

Scale
  • 2 1/2 pounds gold potatoes, scrubbed and cut into 1-inch pieces
  • 1/3 cup white vinegar
  • 1/3 cup olive oil
  • 1/2 cup mixed fresh herbs, chopped
  • 4 scallions, thinly sliced
  • 1 teaspoon kosher salt
  • black pepper

Instructions

  1. Place the cut potatoes in a large pot. Cover with water by at least 2 inches and salt the water well. Bring the water to a boil and boil the potatoes uncovered for 7-10 minutes just until fork-tender but not mushy. Drain the potatoes and place them in a bowl to cool.
  2. While the potatoes are boiling, I chop, slice, and measure the rest of the ingredients.
  3. When the potatoes have cooled just slightly but are still warm, drizzle with the oil and vinegar. Add the salt and a few grinds or pinches of black pepper, and stir gently to combine.
  4. Taste the potatoes for seasoning. They should taste wonderful. If they’re a little bland or dry, add more salt, pepper, oil, or vinegar until you think “wow, that’s a really freaking good plain potato.” Salt is usually the answer here.
  5. Add the herbs and scallions to the potatoes. Stir gently again, and taste once more to be sure the potato salad is amazing.
  6. Serve warm, at room temperature, or cold. Enjoy!

Notes

Potatoes: Use any kind of potatoes you have on hand or love for this potato salad! I love potato peels and can't be bothered with peeling things that are completely edible, but you can peel the potatoes if you'd like.

Herbs: I like to use soft herbs for this such as parsley, mint, cilantro, basil, and dill. Use a combo, use all of one, totally depends on your preference and what you have! I particularly like dill and parsley together, but combos of any of the above works great.

Vinegar: I use white distilled vinegar for this, but any mild vinegar you like will work well such as champagne vinegar or rice vinegar. Make sure to choose a plain, mild vinegar so that the flavors of the herbs and potatoes shine through. No balsamic or white balsamic unless you want a balsamic potato salad.

Make Ahead: This is delicious cold, warm, or at room temp. If you make it a day or two in advance, give it a gentle stir with another drizzle of olive oil right before serving. Taste the potato salad and add a bit more salt, pepper, or vinegar. Sometimes making things in advance causes the flavor to dull just a little bit, so adding a little more right before serving brings it back to life.

  • Category: Side Dish
  • Method: Boil
  • Cuisine: American

Keywords: Vegan potato salad (recipe), potato salad vegan

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