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.
Servings 4 people
Calories 206kcal
Ingredients
- 1 pound baby red potatoes washed, dried, and quartered
- 1/2 tsp salt
- 2 tbsp dill freshly chopped, more to taste
- 1/2 cup sliced scallions about 5 (~1 bunch)
- 1/4 cup extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- Sea salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of water with 1/2 tsp 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.
Nutrition
Serving: 1serving | Calories: 206kcal | Carbohydrates: 19g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 356mg | Potassium: 550mg | Fiber: 2g | Sugar: 2g | Vitamin A: 140IU | Vitamin C: 12mg | Calcium: 20mg | Iron: 1mg