Go Back
Rachel White

Herbed Vegan Potato Salad

Herbed Vegan Potato Salad blends tender potatoes with a creamy dressing and loads of fresh herbs. It is bright, flavorful, and perfect for lunches, picnics, or gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Lunch, Side
Cuisine: American
Calories: 176
Ingredients Equipment Method Notes

Ingredients
  

Potato Base
  • 3 lb yellow potatoes cubed
  • 1 2 cup celery diced
Herb Dressing
  • 1 cup vegan mayonnaise
  • 2 tbsp parsley chopped
  • 1 tbsp dill chopped
  • 1 tbsp chives sliced
  • 1 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 2 tsp salt or to taste
  • 1 4 tsp black pepper

Equipment

  • Mixing Bowl
  • Pot
  • Knife
  • Colander
  • Freezer
  • Scoop
  • Tray
  • Whisk

Method
 

  1. Boil potatoes in salted water until fork tender but not crumbling. Drain thoroughly.
  2. Cool potatoes slightly so they stay intact yet still absorb flavor well.
  3. Whisk mayonnaise, parsley, dill, chives, lemon juice, mustard, salt, and pepper until smooth.
  4. Add potatoes and celery to a large bowl. Fold in dressing gently until evenly coated.
  5. Chill at least 1 hour. Stir before serving and garnish with extra herbs.

Notes

For softer texture, dress warm potatoes; for firmer chunks, cool first. Freezing is not recommended because potatoes become grainy and dressing may split. Fold gently during assembly to preserve pieces. Customize herbs based on season or preference. Store refrigerated up to 4 days.