Vegan Potato Salad With A Mustard Dressing

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There are so many delicious recipes that utilize the mighty potato. Smashed potatoes, roasted potatoes, grilled potato wedges, mashed potatoes, and potato salad are just some of the many culinary creations. When it comes to potato salad, there are many recipes that don’t quite hit the mark. Rather than creating an unhealthy side dish that contains eggs and fattening mayonnaise, make this herbaceous potato salad with a lemon dijon vinaigrette.

We love this recipe because it’s the perfect side dish when the weather is warm. You can bet that it will be a hit on any table that shares it! This potato salad only contains a handful of ingredients and it comes together in a quick 20 minutes. While most of the flavor comes from the herbs and dressing, the potatoes also bring some mild flavor to the dish. For this recipe, we used baby red potatoes, but you can use other potatoes if you prefer them. Leave the skin on to add both texture and color to the dish. The red potato skins offer a beautiful contrast to green parsley, fresh thyme, and scallion.

The dressing for this potato salad may be the true star of the dish. It offers a bright, citrusy flare that pairs beautifully with the herbs, and it also has a subtle bite from the dijon mustard. That signature mustard flavor comes through and helps to tame the raw garlic. The last thing to keep in mind about the potato salad is that you don’t want to overcook the potatoes. Ideally, the potatoes should be al dente, meaning you can poke them with a fork, but they shouldn’t fall apart when poked. If you overcook the potatoes, the peels will fall apart when you toss them with the herbs and dressing. Make this recipe ahead of time and refrigerate it for a few hours so that the flavors can intensify!

Vegan Potato Salad With A Mustard Dressing
  • Prep Time:10m
  • Cook Time:10m
  • Total Time:20m


For the Potato Salad

  • 2 lbs. red baby potatoes
  • 1/4 c parsley, finely chopped
  • 2 tbsp. chives, chopped
  • 2 tbsp. thyme, finely chopped

For the Dressing

  • 1/4 c olive oil
  • 2 tsp. dijon mustard
  • 2 garlic cloves, minced
  • juice of 1/2 lemon
  • sea salt & pepper, to taste


For the Potato Salad

  1. Wash the potatoes and quarter them. If you use larger potatoes then cut them into one-inch cubes.
  2. In a medium-sized pot, boil salted water and then add in the potatoes. Reduce the heat to medium and allow the potatoes to gently boil for 6-8 minutes, or until fork-tender.
  3. Drain the potatoes and run under cool water. Let them cool down for about 10 minutes.
  4. Prepare the herbs while the potatoes are cooling

For the Dressing

  1. While the potatoes are boiling, add all of the ingredients to a small bowl and whisk to combine.
  2. Add the cooled potatoes and herbs to a large mixing bowl. Pour the dressing over the potatoes and mix gently until everything is coated. Taste and add a little extra sea salt or pepper if necessary.
  3. Serve immediately or place in a container and refrigerate until ready to serve.
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