Vegan  Potato Salad



4 servings

30 minutes

This Vegan Potato Salad is tender and delicious, made with herbs and seasonings that add tons of fresh flavor. This recipe is so easy, and it's a great cold dish to serve during the warmer months.

View More



– 2 ½ lbs. baby potatoes, or Yukon Golds – 2 ½ tbsp. olive oil – ½ cup chopped scallions – ½ cup chopped dill – ½ tsp. sea salt or to taste – ¼ tsp. pepper or to taste

Step 1

Place the potatoes into a large stockpot. Fill the pot with water until it is 1 inch over the top of the potatoes and then add a generous amount of salt. Bring the pot to a boil and cook the potatoes for 15-17 minutes, until fork tender. Let them cool.

Step 2

Once cooled, peel the skins off the potatoes and cut them into halves (or quarters).

Step 3

Place the potato pieces into a large mixing bowl and add the olive oil, scallions, dill, salt, and pepper. Stir gently to combine. Serve.


Store any leftovers of this Vegan Potato Salad in an airtight container in the refrigerator. It will last for up to 5 days.


For more recipes, visit: