Vegan Potato Salad Recipe

A healthy twist on a classic dish, made with fresh scallions and dill and coated with olive oil, vinegar, and Dijon. This no mayo potato salad is perfect for a summer cookout.

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings people

Calories 206kcal

Author Lizzie Streit, MS, RDN

Ingredients

1 pound baby red potatoes washed, dried, and quartered
½ teaspoon salt
2 tablespoon dill freshly chopped, more to taste
½ cup sliced scallions about 5 (~1 bunch)
¼ cup extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
Sea salt to taste
Black pepper to taste

Instructions

Bring a large pot of water with ½ teaspoon salt to boil. Be careful not to fill it too high, because you don't want hot water splashing on you when you put the potatoes into the pot.
Add the potatoes. Cook for 16-18 minutes or until the potatoes are fork tender but not overly soft. I recommend checking on the potatoes at 10 minutes and then again every couple of minutes until they are as soft as you want them. Drain the potatoes in a colander and rinse with cold water.
While the potatoes are cooking, chop the dill and scallions, and whisk together the olive oil, dijon, and vinegar. Add the potatoes, dill, and scallions to a large mixing bowl. Pour the dressing over the salad and mix until well coated. Add salt and pepper, and perhaps more dill, to taste.
Serve warm or at room temperature, or cover and put in the fridge for 1 to 2 hours to serve cold. Enjoy!

Notes

This potato salad can last in the fridge for 3-4 days, but tastes best when served on the day you make it.
If the olive oil solidifies during refrigeration, let the potato salad sit at room temperature for about 30 minutes. Stir well before serving.
Sub chives for dill, or use both herbs for more fresh taste.

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