Herbed vegan potato salad has become a staple in my kitchen, especially after a sunny picnic with my best friend Barbara. We were both craving something fresh, creamy, and plant-based—so we got creative with tender potatoes, vibrant herbs, and a tangy dairy-free dressing. One bite and we knew: this was a new favorite.
In this article, I’ll walk you through everything you need to know about herbed vegan potato salad—its flavorful history, the must-have ingredients, step-by-step preparation, delicious serving ideas, and even a few health perks. Whether you’re prepping for a cookout or a quiet lunch, this dish delivers comfort and color in every bite.
Table of Contents
1. Definition and History of Herbed Vegan Potato Salad
Herbed vegan potato salad is a dairy-free, egg-free take on the classic picnic favorite. It features soft potatoes, fresh herbs, and a creamy plant-based dressing that’s big on flavor and easy on the gut.
Originally a German staple, potato salad has evolved into countless variations—this one being perfect for modern, plant-forward diets.
For another light summer dish, check out my gluten-free Mediterranean pasta salad.
2. Ingredients of Herbed Vegan Potato Salad
To make a flavorful herbed vegan potato salad, gather these fresh, plant-based ingredients:
| Ingredient | Quantity | Substitute |
|---|---|---|
| Baby potatoes | 2 lbs | Yukon gold or red potatoes |
| Vegan mayo | 1/2 cup | Mashed avocado or cashew cream |
| Dijon mustard | 1 tbsp | Yellow mustard or whole grain |
| Apple cider vinegar | 1 tbsp | Lemon juice |
| Fresh dill | 2 tbsp chopped | Dried dill (1 tsp) |
| Chives | 2 tbsp chopped | Green onions |
| Parsley | 2 tbsp chopped | Cilantro or basil |
| Salt & pepper | To taste | AIP: skip pepper if needed |
These ingredients create a creamy, tangy, herb-packed salad perfect for any occasion. Adjust herbs and dressing to suit your taste or dietary needs.
3. Instructions on How to Make Herbed Vegan Potato Salad
Follow these quick steps to whip up the perfect herbed vegan potato salad:
Step 1: Wash and halve the baby potatoes. Boil in salted water for 12–15 minutes, or until fork-tender. Drain and let cool slightly.
Step 2: In a bowl, whisk together vegan mayo, Dijon mustard, apple cider vinegar, salt, and pepper.
Step 3: Add cooled potatoes to the dressing. Toss gently to coat.
Step 4: Fold in the chopped dill, chives, and parsley. Chill for at least 30 minutes before serving.
Pro Tip: For extra flavor, mix in a spoonful of my dairy-free ranch dip or top with a sprinkle of smoked paprika if you’re not AIP.
4. How to Serve Herbed Vegan Potato Salad
Herbed vegan potato salad shines in any setting—whether it’s a summer BBQ, meal prep day, or casual lunch.
Serving suggestions:
- Chilled & Fresh: Serve straight from the fridge, garnished with extra herbs and a drizzle of olive oil.
- Cookout Ready: Pair with grilled veggies or dairy-free toffee apple dip for a balanced spread.
- Lunchbox Style: Portion into jars or containers for a quick, satisfying meal on the go.
For the best flavor, let it sit in the fridge for at least 30 minutes before serving to let the herbs and dressing meld.
5. General Benefits of Herbed Vegan Potato Salad
Not only is herbed vegan potato salad delicious and satisfying, it’s also packed with benefits:
- Plant-Based Goodness: Made without eggs or dairy, it supports heart health and lowers inflammation.
- Fiber-Rich: Potatoes and fresh herbs help support digestion and keep you fuller longer.
- Nutrient-Dense Herbs: Dill, parsley, and chives add antioxidants and minerals while boosting flavor naturally.
This salad is proof that comfort food can also be clean, nourishing, and allergy-friendly—perfect for balanced eating.
6. FAQs About Herbed Vegan Potato Salad
Q1: How long can vegan potato salad sit out?
It’s best not to leave it out for more than 2 hours. If it’s hot outside, refrigerate within 1 hour to keep it safe and fresh.
Q2: What are some common mistakes to avoid when making potato salad?
Overcooking the potatoes, under-seasoning the dressing, and adding herbs too early (which can wilt) are the most common missteps.
Q3: What herbs go well with potato salad?
Dill, parsley, chives, basil, and even tarragon work beautifully. Fresh herbs bring brightness and balance to the creamy texture.
Q4: How to make the best vegan potato salad?
Use waxy potatoes, season your dressing well, and let it chill before serving. Try adding a spoonful of dairy-free ranch dip for extra zing!
For more plant-based sides, visit our vegan and gluten-free recipe collection.
Conclusion
In the end, herbed vegan potato salad is all about simple ingredients, fresh flavor, and feel-good eating. Whether you’re hosting a picnic, meal prepping for the week, or just craving something creamy and herb-packed, this salad brings comfort without compromise.
Easy to make, endlessly customizable, and full of wholesome goodness—this is one recipe you’ll want to keep on repeat. Try it once, and like Clara and I discovered, it might just become your new go-to favorite.
Explore more cozy plant-based creations at First Try Recipes!
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Herbed Vegan Potato Salad: A Creamy, Fresh Classic Reinvented
A creamy, herb-packed vegan twist on the classic potato salad, featuring tender baby potatoes tossed in a tangy plant-based dressing with fresh dill, chives, and parsley.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 2 lbs baby potatoes (or Yukon gold/red potatoes)
- 1/2 cup vegan mayo (or mashed avocado/cashew cream)
- 1 tbsp Dijon mustard (or yellow/whole grain mustard)
- 1 tbsp apple cider vinegar (or lemon juice)
- 2 tbsp chopped fresh dill (or 1 tsp dried dill)
- 2 tbsp chopped chives (or green onions)
- 2 tbsp chopped parsley (or cilantro/basil)
- Salt & pepper to taste (omit pepper for AIP)
Instructions
- Wash and halve the baby potatoes. Boil in salted water for 12–15 minutes or until fork-tender. Drain and let cool slightly.
- In a bowl, whisk together vegan mayo, Dijon mustard, apple cider vinegar, salt, and pepper.
- Add cooled potatoes to the dressing and toss gently to coat.
- Fold in chopped dill, chives, and parsley. Chill for at least 30 minutes before serving.
Notes
Serve chilled with extra herbs and a drizzle of olive oil. Great with grilled veggies or packed into lunch containers. For extra flavor, mix in a spoonful of dairy-free ranch or top with smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg