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No Mayo Vegan Potato Salad

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No Mayo Vegan Potato Salad is a light, fresh, and flavorful side dish made with tender potatoes, crisp vegetables, fragrant herbs, and a tangy vinaigrette instead of mayonnaise. It’s a wholesome, dairy-free favorite that’s perfect for picnics, barbecues, potlucks, and meal prep.

Ingredients

  • 2 lb baby potatoes or Yukon Gold potatoes
  • 1/2 cup red onion, finely diced
  • 2 celery stalks, diced
  • 1/2 cucumber, diced (optional)
  • 3 green onions, sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons capers (optional)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon maple syrup
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Wash the potatoes and cut any larger ones into bite-sized pieces.
  2. Place the potatoes in a large pot and cover with cold, salted water.
  3. Bring to a boil and cook for 12-15 minutes, or until the potatoes are fork-tender.
  4. Drain the potatoes and let them cool slightly until warm but not hot.
  5. In a small bowl, whisk together the olive oil, Dijon mustard, apple cider vinegar, lemon juice, maple syrup, garlic, salt, and black pepper.
  6. In a large serving bowl, combine the cooked potatoes, red onion, celery, cucumber if using, green onions, parsley, dill, and capers if desired.
  7. Pour the dressing over the potato mixture and gently toss until evenly coated.
  8. Taste and adjust the seasoning if needed.
  9. Refrigerate for at least 30 minutes to allow the flavors to meld.
  10. Garnish with additional fresh herbs before serving if desired.

Notes

  • Dress the potatoes while they are still warm so they absorb more flavor.
  • Add diced radishes, roasted red peppers, green beans, peas, or olives for variety.
  • Top with toasted sunflower seeds or pumpkin seeds for extra crunch.
  • Add diced avocado just before serving for extra creaminess.
  • Prepare the dressing up to 5 days in advance and refrigerate until needed.
  • Store the potato salad in an airtight container in the refrigerator for up to 4 days.
  • Serve chilled, at room temperature, or slightly warm.

Nutrition

Find it online: https://thefamilycooking.com/no-mayo-vegan-potato-salad/