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    Home » Recipes » Holidays and Entertaining

    Herbed Vegan Potato Salad

    Published: May 29, 2013 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Herbed Potato Salad

    A summer classic, this tasty vegan potato salad features plenty of fresh herbs, and is dressed in a flavorful vinaigrette. It's sure to be a hit at picnics and barbecues, all summer long.

    vegan potato salad
    Herbed Potato Salad

    If you're looking for a hearty dish that's guaranteed to please a crowd - it's hard to beat potato salad!

    This vegan version is loaded with flavor from veggies and tons of fresh herbs. It's so delicious and flavorful - that no one will ever guess it's entirely vegan too!

    Herbed potato and pea salad recipe

    This is a perfect choice for a vegan potluck, a summer picnic, or any other event where you need to feed a crowd.

    Served with your favorite plant protein (a simple tofu, tempeh, or bean dish) and fresh organic corn, and you've got an easy dinner for any night of the week. Leftovers make great lunch fare for school or work.

    Photos by Evan Atlas.

    vegan potato salad

    Herbed Vegan Potato Salad

    A summer classic, this tasty vegan potato salad features plenty of fresh herbs, and is dressed in a vinaigrette.
    5 from 1 vote
    Print Pin Rate Email
    Course: Potato salad
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 6
    Calories: 289kcal
    Author: Veg Kitchen

    Ingredients

    • 5 red-skinned or golden potatoes medium, scrubbed and diced (about ¾" chunks)
    • 2 celery stalks medium ,finely chopped
    • 1 cup green peas steamed fresh or thawed frozen
    • 1 red bell pepper finely diced
    • ⅓ cup black olives chopped
    • ¼ cup fresh parsley chopped, or more to taste
    • 2 tablespoons fresh dill minced, or more to taste
    • 2 scallion green parts only, thinly sliced
    • 2 tablespoons sunflower seeds toasted
    • ½ cup vinaigrette dressing prepared or homemade, more or less as desired
    • Salt and freshly ground pepper to taste
    US Customary - Metric

    Instructions

    • Combine the potato dice with just enough water to cover them in a saucepan. Bring to a slow boil, then cover and simmer until just tender but still firm. Drain and rinse under cool water until they're no longer hot. Alternatively, you can microwave or bake the potatoes in their skins until just done; then once cool enough to handle, dice them.
    • Combine the diced potatoes with the remaining ingredients in a serving bowl and toss together gently but thoroughly.
    • Serve at once or cover and refrigerate until needed.Or, if using for a picnic, pack whatever portion you need into a into a tightly lidded container to transport.

    Nutrition

    Calories: 289kcal | Carbohydrates: 38g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 133mg | Potassium: 904mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1107IU | Vitamin C: 74mg | Calcium: 42mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

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    Reader Interactions

    Comments

    1. Victoria says

      July 11, 2015 at 5:54 pm

      The Herbed Potato Salad is delicious! Very satisfying and nutritious. My husband and I both like it a lot!

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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