No Mayo Vegan Potato Salad
This No Mayo Vegan Potato Salad is packed with LOTS of herbs and an olive oil dressing that is tangy & delicious. The perfect summer side recipe!
Ingredients
- 1.5 lbs baby potatoes
- 1/2 cup fresh herbs I used a mixture of basil, parsley, dill and chives
- 1/2 cup red onion diced
- sugar & salt optional
FOR THE DRESSING
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp yellow mustard
- 2 cloves garlic diced
- 1/2 tsp pepper
Instructions
- Add potatoes to a pot and cover with water. Cover with the lid and bring to a boil. Once boiling, remove the lid and continue to boil until fork tender (approx. 15 minutes). Drain and allow to cool.
- While the potatoes are cooling, prepare the dressing. Combine all of the ingredients in a bowl and whisk to combine. Set aside.
- When the potatoes have cooled, cut potatoes in half or quarters and place in a bowl. Add dressing, herbs and red onion to the bowl and gently toss to combine. Place in the fridge for 30 minutes.
- Remove from the fridge and taste. If bitter, add a pinch of sugar and toss to combine. Add salt if needed.
Video
Notes
*This will last in the fridge for 2-3 days.
Nutrition
Calories: 310kcal | Carbohydrates: 26g | Protein: 3g | Fat: 22g