Ingredients
Scale
- 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