This Vegan Lemon and Herb Vegan Potato Salad is a perfect side dish for summer! This mayo-free potato salad is packed full of flavor, thanks to tons of herbs and lemon, while being safe to keep outside for those all-day barbeques!
Total Time
1hr
5.0
2 Ratings
Author: I Just Make Sandwiches
Servings:
4
Ingredients
•
to taste
Salt
•
to taste
Ground Black Pepper
Potatoes
•
6
cups
Red Potatoes
•
3/4
cup
Fresh Thyme
•
1
head
Garlic
, halved
•
1
Bay Leaf
•
2
Tbsp
Salt
Lemon Herb Dressing
•
4
Tbsp
Fresh Dill
, roughly chopped
•
4
Tbsp
Fresh Parsley
, chopped
•
2
Tbsp
Fresh Chives
, chopped
•
2
Lemons
, zested, juiced
•
1/3
cup
Extra-Virgin Olive Oil
Cooking Instructions
1.
Put the Red Potatoes (6 cups), Fresh Thyme (3/4 cup), Garlic (1 head), Bay Leaf (1) and Salt (2 Tbsp) in a large pot, fill with water and bring up to a boil. Reduce heat to medium and let cook for about 45 minutes or until fork tender.
2.
Meanwhile, chop your Fresh Dill (4 Tbsp), Fresh Parsley (4 Tbsp), Fresh Chives (2 Tbsp), zest and juice your Lemons (2). Throw them all into a mixing bowl, along with the Extra-Virgin Olive Oil (1/3 cup). Mix until everything looks wet.
3.
Once potatoes are done cooking, drain them in a colander and let them sit at room temperature until cooled enough to handle.
4.
Cut the potatoes into quarters or sixths, depending on size. Add them to the bowl.
5.
Mix together until the potatoes are evenly coated with the herb and lemon mix. Season to taste with Salt (to taste) and Ground Black Pepper (to taste).
Author's Notes
This salad is best when it's had a day to sit, then eaten at room temperature. Make this salad a day ahead of the big BBQ and take it out a few hours before to take the chill off this salad.
When seasoning this salad, err on the side of what you may think is too much. If you make this salad a day ahead, season the potatoes a bit extra as they will absorb more flavor overnight.
Nutrition Per Serving
CALORIES
359
FAT
19.0 g
PROTEIN
6.3 g
CARBS
45.9 g
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