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Vegan Herb Potato Salad (No-Mayo)

  • Author: Maša Ofei
  • Total Time: 25 minutes
  • Yield: 4-6


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!


  • 900g / 2 pounds waxy potatoes (we used Red Eye potatoes)
  • flat-leaf parsley, chopped*
  • ⅓ cup chives, chopped*
  • 3 tablespoons dill, chopped*
  • 2 tablespoons mint leaves, chopped*
  • 12 tablespoons baby capers (chopped if they’re not baby capers)


  • 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


  1. 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. 
  2. In the meantime, chop all your herbs.
  3. In a small bowl, combine all the dressing ingredients and mix well. 
  4. 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. 
  5. Add the cooked potatoes, chopped herbs, capers, and dressing to a large bowl and toss until all the potatoes are well coated. 
  6. Serve straight away or refrigerate for up to 3 days. 


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

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