Vegan Potato Salad

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.

Course Salad

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 307kcal

Author Tania Sheff

Ingredients

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

Instructions

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.
Once cooled, peel the skins off the potatoes and cut them into halves (or quarters).
Place the potato pieces into a large mixing bowl and add the olive oil, scallions, dill, salt, and pepper. Stir gently to combine. Serve.

Video

Notes

How to Store

Store any leftovers of this Vegan Potato Salad in an airtight container in the refrigerator. It will last for up to 5 days. Unfortunately, I don't recommend freezing it because when the potatoes thaw, they become soggy and mushy.

Add-ins and Substitutes

Substitute other onions. If you have no scallions or green onions on hand, you can substitute regular onions. Just slice them very thinly so their flavor isn't overwhelming.
Add vegan mayo. For a creamier version of this salad, you can add a little bit of store-bought or vegan mayonnaise to the potatoes and seasonings. This recipe is super easy and delicious.
Substitute other fresh herbs. Besides dill, this Vegan Potato Salad would also taste delicious with fresh chives, parsley, thyme, tarragon, or marjoram.
Add some acidity. You can make this recipe more tangy by adding lemon juice, apple cider vinegar, or even cutting up kosher dill pickles for crunch and a little zing.

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