Herbed Vegan Potato Salad

I grew up on vegan potato salad. Vegan potato salad played such an important part in our diet, mainly because as a kid, I truly loved all sort of potato dishes. What's interesting is that I didn't grow up vegan but I could never stand mayo so that meant my parents had to make me a separate vegan potato salad with lemon and mustard and fresh herbs.

Although potato salad is a traditional German dish, Romanians adopted it and transformed it to suit certain celebrations and of course, local tastes. Potato salad normally contains eggs and mayo but our vegan potato salad contains no traces of animal product. Besides, it's quick, easy and incredibly tasty.

How to make vegan potato salad

To make a really tasty vegan potato salad we recommend baking the potatoes instead of boiling them. Traditionally any type of potato salad is normally made from boiled potatoes, but we wanted to create an alternative, which is a lot more delicious. Of course, we are subjective.

But if you love crispy skin on your potatoes and a fluffy interior, you will probably also prefer this version. It's also a lot more handsfree. No boiling water, no peeling, no draining.

Simply poke your baby potatoes and place them on a roasting tray. Season with a little salt and pepper and roast them on high temperature for about 30-35 minutes until the skin is crisp and golden.

While your potatoes are roasting, make the vegan lemon vinegarette dressing that will give your potatoes an outstanding taste. Gather the following ingredients

• 1 clove of garlic, minced
• 1/4 cup of lemon juice
• 1 tbsp dijon mustard
• 1 tsp mustard seeds
• 1/2 wt. oz fresh herbs, chopped
• 1 medium onion, chopped

Mix all of the ingredients except for the herbs and onion and whisk until well incorporated. Add the fresh herbs and the chopped onion. Mix again.

When your potatoes are fully roasted, take them out of the oven and transfer them to a bowl. Add the herby mixture over the potatoes and mix well so all potatoes are fully coated in the dressing. Enjoy hot or cold, as a main or as a side.

How to store your vegan potato salad

When I make vegan potato salad I usually make enough for an army. No exaggeration here. So naturally, my husband and I can't eat it all. We normally store it for up to 3 days in an air-tight container in the fridge. You can also freeze it for up to 1 month but note that defrosted baked potatoes don't taste as nice as the freshly roasted ones.

So the best thing to do is to make a lot of vegan lemon vinegarette dressing, freeze it, but roast your potatoes when you fancy the vegan potato salad instead.

It keeps well in the fridge so you can safely store it for up to 3 days. When you need to warm it up, add a tbsp of water if warming it up on a hob so the potatoes don't stick to your pot. Alternatively, use your microwave and follow the instructions based on your own equipment.

I hope you enjoyed our delicious salad. Don't forget to let us know in the comments section below.

This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.

Vegan Potato Salad

5

Average: 5 (1 vote)

• Prep Time: 5 mins
• Cook Time: 35 mins
• Total: 40 mins
• Serves 4 people

Categories: Baked, Dinner, Lunch, Salad, Sides Cusine: East European, Mediterranean

Description

A super easy vegan potato salad covered in dressing and fresh herbs. Our vegan potato salad is perfect as a side or for a quick lunch. Enjoy it hot or cold.

Ingredients

(USA / Metric)

• 2.20 pounds baby potatoes
• 3 tbsp olive oil
• 1 clove garlic minced
• 1/4 cup lemon juice
• 1 tbsp dijon mustard
• 1 tsp mustard seeds
• 1/2 wt. oz fresh herbs, chopped
• 1 medium onionchopped

Instructions

• 1. Preheat the oven to 225C/435F.
     Poke a small hole in each baby potato and place on a roasting tray. Season with salt and pepper to taste and roast for around 30-35 minutes until the skin is golden and crisp.
  2. In the meantime, in a small bowl, combine the minced garlic, Dijon mustard, olive oil, mustard seeds and lemon juice. Whisk well until everything is incorporated. Add some salt and pepper to taste. Now add the chopped fresh herbs and the chopped onion and mix well again.
  3. When the potatoes are ready, take them out of the oven and place them in a bowl. Add the vegan lemon vinaigrette dressing on top and shake them a little to ensure they are all fully coated. Serve hot or cold.

Nutritional Information

Total Nutrition Facts

Serves 4 people

Amount Per Serving
Calories 342
% Daily Value*
Total Fat 11 g			14%
	Saturated Fat 2 g		8%
	Trans Fat 0 g		0%
	Polyunsaturated Fat 1 g
	Monounsaturated Fat 8 g
Cholesterol 0 mg			0%
Sodium 131 mg			6%
Total Carbs 57 g			21%
	Dietary Fiber 6 g		22%
	Sugar 4 g		9%
Protein 7 g			14%
Vitamin A 1% Vitamin C 31% Calcium 4% Iron 17% Vitamin D 0% Magnesium 20% Potassium 30% Zinc 10% Phosphorus 28% Thiamin (B1) 19% Riboflavin (B2) 8% Niacin (B3) 23% Vitamin B6 65% Folic Acid (B9) 0% Vitamin B12 0% Vitamin E 11% Vitamin K 22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice

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