Vegan Lemon Herb Potato Salad
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12 INGREDIENTS • 5 STEPS • 1HR

Vegan Lemon Herb Potato Salad

This Vegan Lemon and Herb Vegan Potato Salad is a perfect side dish for summer! This mayo-free potato salad is packed full of flavor, thanks to tons of herbs and lemon, while being safe to keep outside for those all-day barbeques!
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This Vegan Lemon and Herb Vegan Potato Salad is a perfect side dish for summer! This mayo-free potato salad is packed full of flavor, thanks to tons of herbs and lemon, while being safe to keep outside for those all-day barbeques!
author_avatar
I Just Make Sandwiches
Hi, I'm Marlee, a professional chef turned food blogger. If you're looking to learn how to take your cooking skills to the next level without having fancy equipment or a huge kitchen, I'm your girl!

1HR

Total Time

Ingredients

Servings
4
us / metric
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Potatoes
Red Potato
6 cups
Red Potatoes
Fresh Thyme
3/4 cup
Fresh Thyme
Garlic
1 head
Garlic, halved
Bay Leaf
1
Bay Leaf
Salt
2 Tbsp
Salt
Lemon Herb Dressing
Fresh Dill
4 Tbsp
Fresh Dill, roughly chopped
Fresh Parsley
4 Tbsp
Fresh Parsley, chopped
Fresh Chives
2 Tbsp
Fresh Chives, chopped
Lemon
2
Lemons, zested, juiced
Extra-Virgin Olive Oil
1/3 cup
Extra-Virgin Olive Oil

Nutrition Per Serving

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Calories
359
Fat
19.0 g
Protein
6.3 g
Carbs
45.9 g
Love This Recipe?
author_avatar
I Just Make Sandwiches
Hi, I'm Marlee, a professional chef turned food blogger. If you're looking to learn how to take your cooking skills to the next level without having fancy equipment or a huge kitchen, I'm your girl!

Author's Notes

This salad is best when it's had a day to sit, then eaten at room temperature. Make this salad a day ahead of the big BBQ and take it out a few hours before to take the chill off this salad.

When seasoning this salad, err on the side of what you may think is too much. If you make this salad a day ahead, season the potatoes a bit extra as they will absorb more flavor overnight.

Cooking Instructions

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step 1
Put the Red Potatoes (6 cups), Fresh Thyme (3/4 cup), Garlic (1 head), Bay Leaf (1) and Salt (2 Tbsp) in a large pot, fill with water and bring up to a boil. Reduce heat to medium and let cook for about 45 minutes or until fork tender.
step 2
Meanwhile, chop your Fresh Dill (4 Tbsp), Fresh Parsley (4 Tbsp), Fresh Chives (2 Tbsp), zest and juice your Lemons (2). Throw them all into a mixing bowl, along with the Extra-Virgin Olive Oil (1/3 cup). Mix until everything looks wet.
step 3
Once potatoes are done cooking, drain them in a colander and let them sit at room temperature until cooled enough to handle.
step 4
Cut the potatoes into quarters or sixths, depending on size. Add them to the bowl.
step 5
Mix together until the potatoes are evenly coated with the herb and lemon mix. Season to taste with Salt (to taste) and Ground Black Pepper (to taste).

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Tags

Dairy-Free
American
4th of July
Gluten-Free
BBQ
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Potatoes
Labor Day
Salad
Memorial Day
Side Dish
Summer
Vegetables
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