Vegan Herb Potato Salad (No-Mayo)
This vegan herb potato salad makes the perfect side dish to take to any summer barbecue, picnic, potluck, or a quick and easy addition to your meal at home.
It takes 25 minutes from start to finish and is a great alternative to the mayonnaise laden potato salads. This easy herb potato salad can be served warm or cold.
The waxy potatoes are tossed with four different fresh herbs- parsley, dill, chives and mint and coated in a tangy whole grain mustard dressing and little bursts of capers.
A great alternative to mayonnaise-based vegan potato salad
I don’t know about you, but I’m not a fan of mayonnaise-based potato salads – especially if they’re store-bought. The only exception I’ll make is this Olivier salad that you could swap out the homemade mayonnaise recipe for your favourite store-bought one.
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There’s something a little off-putting to me about them. So this mayo-free potato salad is a great crowd-pleaser as it’s egg and dairy free!
The other awesome thing is that you don’t have to serve it cold. It speeds up the process if you want to enjoy it straight away, and it helps the potatoes to be slightly warm, so the dressing and herbs stick to the starch in the potatoes and coat them nicely.
What can you serve with this herbaceous potato salad?
The options are endless! Here’s just a small selection of great dishes that pair well with a mayo-free potato salad.
- Burgers
- Vegan sausages or other plant protein
- Caprese salad
- Panzanella salad
- Chargrilled red peppers
- Mushroom fajitas
- Cauliflower lentil tacos
- Stuffed mushrooms
- Baked beans
- Lentil loaf with a maple-balsamic glaze
- Bruschetta 4-ways
- Falafels
- Spiced quinoa and eggplant rolls
- Vegan Asparagus Tart with Herbed Cashew Cream
- Easy Vegan Tomato Tarts with Pesto
Best potatoes for a vegan potato salad
Waxy potatoes are always best as they have less starch, which means they will retain their shape after boiling. Here are a few options; however, keep in mind that they will vary from country to country and sometimes have different names for the same potato. Just find the waxy potatoes that are local to your area and are suitable for a salad.
- New potatoes
- French fingerling
- Red bliss
- Baby potatoes
- Red Adirondack
- Russian banana
- Kipfler
- Dutch cream
- Red royale
- Red eye
The absolute best potato varieties are the smaller kind as they’ve got thinner skin and cook faster. You don’t want to have thick skin to chew through while enjoying the salad.
Tips and tricks to make the best vegan herb-based potato salad
- Cooling down the potatoes in a colander after draining the water increases their resistant starch, which helps with gut health. If you want to digest them well, serve this salad cold.
- If you don’t want to use chives or don’t have access to them, you can use thinly sliced scallions/spring onions instead.
- You can also replace the capers with pickles/gherkins. Just chop them up into smaller pieces.
- If you’d like this salad to have more substance, you can add green beans, red onions, chickpeas, grilled red pepper strips, butter beans, or peas.
- This potato salad will keep refrigerated for up to 3 days. Fresh herbs are best eaten fresh. They will darken over time, so keep that in mind if you don’t enjoy it straight away.
- Don’t be tempted to cook the potatoes whole. They cook faster if you cut them before cooking. They are ready when they’re fork tender- when there’s a little bit of resistance to pierce through them.
This herbed potato salad is:
- Light and creamy
- Easy to make
- Dairy-free
- Egg-free
- Gluten-free
- Soy-free
- Packed full of fresh herbs
- Healthy
- Mayo-free
This salad is easy to prepare last minute and is a super versatile side dish. If you really like dill, add more in! Don’t like chives? Reduce or swap them out. I created the ratios with the herbs how I like them and how I find it balanced, but you do you. Experiment and have fun in the kitchen!
Other wonderful recipes you’ll love:
- Panzanella Salad (Italian Tomato & Bread Salad)
- Vegan Walnut Pesto
- Easy Potato, Pea and Dill Soup
- High Protein Vegan Salad
- Simple Potato and Radicchio Salad
- Vegan Asparagus Tart with Herbed Cashew Cream
If you try these recipes, let me know! We’d love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe/s on Pinterest.
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Vegan Herb Potato Salad (No-Mayo)
- Total Time: 25 minutes
- Yield: 4-6
Description
This is an easy vegan herb potato salad that is mayo-free and delicious to take to a barbeque, potluck, picnic, or enjoyed as a side dish at home. Packed with fresh herbs, capers, and a whole grain mustard dressing, this potato salad will quickly become your new go-to side dish!
Ingredients
- 900g / 2 pounds waxy potatoes (we used Red Eye potatoes)
- ⅓ flat-leaf parsley, chopped*
- ⅓ cup chives, chopped*
- 3 tablespoons dill, chopped*
- 2 tablespoons mint leaves, chopped*
- 1–2 tablespoons baby capers (chopped if they’re not baby capers)
Dressing:
- ¼ cup / 50ml extra virgin olive oil
- 2 tablespoons whole grain mustard
- 1 tablespoon red wine vinegar (or apple cider vinegar)
- 1 teaspoon maple syrup (optional)
- 1 teaspoon salt (or to taste)
- Pepper, to taste
Instructions
- Wash and scrub the potatoes (do not peel them) and cut them into bite-sized pieces. Add them to a large pot of generously salted water and bring to a boil and cook until fork tender- when there’s a little bit of resistance to pierce through them. This should take about 15-20 minutes.
- In the meantime, chop all your herbs.
- In a small bowl, combine all the dressing ingredients and mix well.
- Once the potatoes are cooked, drain the water and let them sit in the colander for a few minutes to drain off any excess water and let them cool slightly. If you want to serve this salad cold, let them cool completely.
- Add the cooked potatoes, chopped herbs, capers, and dressing to a large bowl and toss until all the potatoes are well coated.
- Serve straight away or refrigerate for up to 3 days.
Notes
Herb measurements: Measurements for the herbs were taken once they were chopped.
Potatoes: Don’t be tempted to cook the potatoes whole. They cook faster if you cut them before cooking. Cooling down the potatoes in a colander after draining the water increases their resistant starch with helps with gut health. If you want to digest them well, serve this salad cold.
Swapping out ingredients: If you don’t want to use chives or don’t have access to them, you can use thinly sliced scallions/spring onions instead. You can also replace the capers with pickles/gherkins. Just chop them up into caper size.
Want to turn it into a meal? If you’d like this salad to have more substance, you can add green beans, red onions, chickpeas, butter beans or peas.
This potato salad will keep refrigerated for up to 3 days. Fresh herbs are better eaten fresh. They will darken over time, so keep that in mind if you don’t enjoy them straight away.
- Diet: Vegan
