Vegan Potato Salad
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
- 2 ½ pounds gold potatoes scrubbed and cut into 1-inch pieces
- ⅓ cup white vinegar
- ⅓ cup olive oil
- ½ cup mixed fresh herbs chopped
- 4 scallions thinly sliced
- 1 teaspoon kosher salt
- black pepper
Instructions
- 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.
- While the potatoes are boiling, I chop, slice, and measure the rest of the ingredients.
- 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.
- 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.
- Add the herbs and scallions to the potatoes. Stir gently again, and taste once more to be sure the potato salad is amazing.
- 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.
Tried this recipe?Let me know how it was!