No-Mayo Vegan Potato Salad is completely scrumptious and healthy! Besides being tasty, this salad is excellent because you can make it ahead of time, and it will stay good in the fridge for 2-3 days. Even if you plan to eat the salad on the day you make it, allow it to sit at least 30 minutes before serving. Potato salad needs time for flavors to meld and marry.
How do you improve on classic recipes that are already pretty beloved? Sometimes you just want to skip the mayonnaise. And believe me, this lightened-up dish is just as satisfying and delicious without it. This salad is also vegan-friendly, packed with classic flavors, and topped with flavorful olive oil dressing. Easy and healthy? Count us in!
To make the No-Mayo Vegan Potato Salad, you will need the following ingredients:
In a pot, place 1½ pounds potatoes and cover with water. Put the lid on and bring to a boil. Remove the lid off and simmer for about 15 minutes or until fork tender. Then drain and leave to cool.
Meanwhile, in a small bowl, whisk together ½ a cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon yellow mustard, 2 cloves diced garlic, and ½ a teaspoon freshly ground black pepper.
Once the potatoes have cooled, cut them and half or quarters.
In a large bowl, combine chopped potatoes, ½ a cup chopped fresh herbs, ½ a cup diced red onion, and the prepared dressing. Gently toss to combine. Transfer to the fridge and chill for at least 30 minutes.
Once chilled, taste and adjust sugar, salt, and pepper if needed.
Serve immediately and enjoy!
Give dinnertime a healthy upgrade with this delicious No-Mayo Vegan Potato Salad recipe. And please come back to leave a note below and share your photos with us!
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