This Vegan Lemon and Herb Vegan Potato Salad is a perfect side dish for summer! This mayo-free potato salad is packed full of flavor, thanks to tons of herbs and lemon, while being safe to stay outside for all day BBQs!
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I LOVE this simple potato salad recipe. It has to be summer staple especially here in Arizona where the temperatures are absolutely brutal! I am, by all means, a true fan of traditional mayo-based potato salad.
However, when you need to be at an all-day BBQ picnic outside… well, we all know how mayo gets when it sits for a bit too long. This lemon and herb vegan potato salad is perfect for an all-day BBQ at the park or beach or what have you because lemon juice and herbs stay fine all day long!
Story of Vegan Lemon and Herb Potato Salad
I was inspired by my last job for this mayo-free potato salad recipe. At the time, my chef created a Fried Moroccan Chicken dish with a potato salad similar to this. It was even garnished with a chile-honey sauce and was to die for. It was a perfect side to serve and allow it to sit without causing any problems.
Which Potatoes Are The Best For Potato Salad
When it comes to making potato salad, you have to consider that not all potatoes are created equal. Myself personally, I love the starchiness of red potatoes for potato salad. They help the salad become creamy even when there isn’t any mayo in the recipe.
I also love Yukon Gold potatoes. They have a good bit of starch to them and have that fun yellow flesh that adds a nice pop of color to a potato salad.
I talk more about picking out the right potatoes in my homemade gnocchi post!
Can You Cook Potatoes Ahead of Time for Potato Salad
YES!!!! Absolutely. If you’re planning a huge bbq cookout and want to cut down on the stress of prep, feel free to cook the potatoes ahead of time. They won’t discolor and they’ll be ready to mix in with all of the other ingredients.
That being said, I do like making this potato salad while the potatoes are still warm so that the flavors of the herbs and lemons really get soaked up by the potatoes.
Making Vegan Lemon and Herb Potato Salad
You won’t believe how easy this red potato salad recipe is. It’s honestly going to be your new staple this summer!
Vegan Lemon and Herb Potato Salad Ingredients
The thing I love most about this herb potato salad is how easy it is. All you need to make this into the best potato salad are:
- Olive Oil
- Red Potatoes
That is it. It’s super simple but the result is a super fresh potato salad that will never have leftovers.
Boiling Potatoes for Potato Salad
You might think I’m being a little extra with this tip but I promise you, you’re going to notice a difference.
I boil my potatoes for potato salad with some aromatics. This helps infuse even more flavor into potatoes, yielding a better tasting potato salad overall.
First, I cut my potatoes into bite-sized pieces and add them to properly salted water. Then I throw in some peppercorns, thyme, rosemary, and a whole head of garlic. To make this an easy clean up for you, tie all of the aromatics into a cheesecloth with twine and then discard after cooking.
When it comes to boiling potatoes, you want to make sure that you use a large stockpot, that way the potatoes all move around easily. All potatoes should be cooked until al dente, or still firm but completely cooked all the way through. Potatoes don’t soften up too much in potato salad so it’s important that they’re thoroughly cooked before removing from water.
Overall, I boil my baby red potatoes for potato salad for about 25 minutes. If you still don’t know if they’re cooked enough, just bite one and you’ll see!
When developing this recipe, I wanted to see if there are things out there that you might be struggling with to make an amazing potato salad, so let’s answer some common questions.
Can You Make Potato Salad Ahead of Time
Yes, and you should! That way you have as flavorful of a potato salad as possible. I like to make mine a day ahead, that way I have a super delicious summer potato salad. You can feel free to serve this recipe cold but I actually prefer this potato salad at room temperature.
Why Does My Potato Salad Get Watery
This could possibly be because the potatoes were not thoroughly drained before adding to the potato salad dressing.
It could also have to do with the ingredients in the potato salad or the potatoes themselves. Lemon juice is really the only water-type ingredient in this recipe so don’t worry about a watered down potato salad with this one.
How Many Days Can You Keep Potato Salad
Typically, I would go with my standard 7-day rule (thanks to health code) but with the addition of lemon juice to this recipe, citrus juice has a shelf life of about 3-4 days. Past that and they start to turn and it’s not good.
How Can You Tell If Potato Salad Is Bad
Oh… you’ll be able to tell. The potatoes will smell funky when they get told. The herbs will also start to brown and look gross. So I say 3-4 days at most with this salad before it’s no good.
There ya have it! You get a recipe and some tips. What a lucky day! Now, make this potato salad and take it to your next BBQ outing; I promise it will be a hit. If you really enjoyed it, feel free to tell me all about it down below (along with a rating!)
What Can You Serve With This Potato Salad
Be sure to check out these awesome summer recipes:
- Moroccan Couscous Salad
- Mediterranean Pasta Salad
- Moroccan Honey BBQ Sauce
- Authentic Key Lime and Hibiscus Agua Fresca
- Asian Ramen Noodle Cabbage Salad
- Macaroni Salad Recipe
- Cold Green Bean Salad with Herbed Greek Yogurt Dressing
Here are some other staples for the summer:
- How to Make Homemade Ice Cream
- Homemade Chocolate Ice Cream with Peanut Butter Cookie Dough
- Mint Chocolate Chip Ice Cream
- Honey and Blood Orange Sorbet
- Watermelon Granita with Mint
- Baked Pineapple Sorbet
- Basil and Orange Sorbet
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To Cook the Potatoes
- 2 pounds red potaotes
- 1 ounce fresh thyme
- 1 head garlic, cut head in half (don't worry about the skins
- 1 each bay leaf
- 2 tablespoons salt
Lemon Herb Dressing
- 1/4 cup dill, rough chop
- 1/4 cup parsely, chopped
- 2 T chives, chopped
- 2 each lemons, zested and juiced
- 1/3-1/2 cup EVOO, the good stuff!
- To Taste salt and black pepper
- Put the potatoes and the aromatics in a large pot, fill with water and bring up to a boil. Reduce heat to medium and let cook for about 45 minutes or until fork tender.
- Meanwhile, chop your herbs, zest and juice your lemons. Throw them all into a mixing bowl, along with the oil. Mix until everything looks wet.
- Once potatoes are done cooking, drain them in a colander and let them sit at room temperature until cooled enough to handle.
- Quarter (or sixth, depending on the size), your potatoes and add the bowl.
- Mix together until the potatoes are evenly coated with the herb and lemon mix. Season to taste with salt and pepper.
*This salad is best when it's had a day to sit and eaten at room temperature. Make this salad a day ahead of the big BBQ and take out a few hours before to take the chill off this salad *When seasoning this salad, error on the side of what you may think is too much. If you make this salad a day ahead, season the potatoes a bit extra as they will absorb more flavor overnight.
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Nutrition InformationYield 8 Serving Size 4 ounces
Amount Per ServingCalories 215Total Fat 23gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 19gCholesterol 0mgSodium 1662mgCarbohydrates 4gFiber 1gSugar 1gProtein 1g
This nutrition information is just an estimate.