This Vegan Potato Salad with Fresh Herbs is made with a creamy dill dressing. There’s no vegan mayo, and it’s oil free. It’s a whole food plant-based potato salad that’s full of flavors from the garden.
Growing up in an omnivore family that enjoyed traditional American fare, potato salad was a must at any summer picnic and BBQ.
The heavy mayonnaise dressing was something I could never stomach. The mere thought of mayo on anything was a complete turn off. I steered clear of potato salad for years.
Later on in teens my mom introduced me to her family recipe for Armenian potato salad. It was mayo free, and I fell in love. Her version included lots of dill, red onion, and olive oil.
With Memorial Day weekend just a few days away, I set out to make my own vegan version of potato salad. It’s somewhat of a cross between my mom’s Armenian recipe, and the typical American recipe.
Mine is made with lots of fresh herbs, like my mom’s, yet it’s creamy like the American version. In my humble opinion, this version is better than both because it’s whole food plant-based, oil-free, and doesn’t include any vegan mayo!
It’s got bold flavors thanks to loads of fresh herbs, and great texture! If you’re looking for more delicious salads, check out my 25 Vegan Salad Recipes!
Why You’ll Love this Herbed Vegan Potato Salad…
- Fresh Herbs create bold flavors
- Creamy vegan dressing
- Oil Free
- Dairy Free
- Mayo Free
- Gluten-Free
- Whole food plant-based
- Simple ingredients
- Healthy and low in calories and fat
- Great for picnics and BBQs
- Non-vegans will love it!
Ingredients You’ll Need
Little Potatoes (red skins or potato medley)-I bought a large bag of small potatoes that included a medley red and brown potatoes.
Scallions-Scallions also known is green onion add great flavor to the dressing, and a nice texture to the salad.
Dill-Use fresh dill in this recipe, not dried. The fresh dill is what makes this salad herbal and taste like it’s straight from the garden.
Lemon-Lemon gives the dressing a touch of acidity.
Garlic-The garlic in this recipe gives the dressing a distinct flavor boost!
Salt and Pepper-Adjust the salt and pepper to suite your taste preference.
Plain dairy free coconut milk yogurt-When using coconut milk yogurt to make this dressing be sure you use plain unsweetened yogurt. If you use a vanilla flavored yogurt this potato salad will taste very strange!
Tools You’ll Need
Large Pot-To boil the potatoes.
Cutting Board and Chopping Knife-To chop the herbs and vegetables.
Mixing Bowls-To combine the ingredients.
Food Processor-To blend the dressing.
How to Make Fresh Herb Vegan Potato Salad – Step by Step
Step 1: Wash your potatoes removing any dirt and imperfections. There’s no need to peel the potatoes. Dice into small even cubes. Place potatoes into a large pot and cover with cold water until there is about 2 inches of water above the potatoes. Bring water to a boil. Reduce heat and simmer uncovered for 5-10 minutes.
Note: I used the small potato medley and chopped them into quarters. While simmering check the potatoes at the 5 minute mark. Depending on the size of your cubes the potatoes should take between 5-10 minutes.
Step 2: Chop scallions using both the whites and the greens. Finely chop dill. Reserve 2 tablespoon of scallions, and 2 tablespoons of dill.
Step 3: In your food processor combine coconut milk yogurt, lemon juice, scallions, dill, garlic, salt and pepper. Pulse until combined.
Step 4: When potatoes are cooked through, drain the water. Using a colander run cool water over the potatoes to reduce their temperature. Transfer to a mixing bowl. Pour dressing over top the potatoes. Add the reserved scallions and dill.
Step 5: Stir to combine.
Top Tips for Making the Perfect Vegan Potato Salad
Chop Potatoes before boiling. This helps them retain their shape rather than crumbling into pieces.
When potatoes are simmering do not cover the pot with a lid. This will alter the consistency of the potatoes.
Check your potatoes throughout the cooking process. You don’t want to end up with over done, or uncooked potatoes. Cooking time will depend on the size of your cubes, but should take somewhere between 5-10 minutes after water has come to a boil.
Use a food processor to make the dressing. This helps ensure that all the fresh herbs are completely combined to create a creamy dressing.
Add more or less dill and scallions to your liking. I like a lot of dill and ended up sprinkling more dill on top of my serving of the potato salad.
Variations
No Coconut Milk Yogurt-You can use another type of plain dairy free yogurt such as soy or almond milk. Just be sure that it is plain unflavored and unsweetened.
Another option is to use avocado in place of the coconut milk yogurt. If you do this reserve ¼ cup of the potato water to combine to create the dressing.
Different Herbs-You can play with the type of herbs you use. Fresh mint, parsley, chives, and thyme would be nice additions.
No Scallions-If you don’t have scallions you could use finely chopped red onion, or chives.
How do you store and keep vegan potato salad?
Store potato salad in an air tight container in the refrigerator for up to 3 days.
If taking on a picnic store in an air tight container and keep in the cooler with an ice pack. The coconut yogurt dressing will be fine if left out for an hour or so, but it is best if kept cold.
Check out these other vegan picnic and BBQ recipes!
- Vegan Tuna Salad
- Vegan Egg Salad
- Mediterranean Cucumber Salad
- Mango Cucumber Salad
- Broccoli Salad
- Black Bean Quinoa Salad
- Italian Tomato Salad
- Watermelon Mocktail
- Grilled Portobello Mushroom Burgers by Veggies Don’t Bite
If you’ve tried this Vegan Potato Salad recipe, please rate it and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more vegan plant-based family recipes your whole family will enjoy!
Vegan Potato Salad with Fresh Herbs
Ingredients
- 2 lbs red potatoes
- ⅓ cup scallions plus 2 tbsp
- ⅓ cup fresh dill plus 2 tbsp
- 2 cloves garlic minced
- ½ cup plain coconut milk yogurt unsweetened
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoon lemon juice
Instructions
- Wash your potatoes removing any dirt and imperfections. Dice into small even cubes. Place potatoes into a large pot and cover with cold water until there is about 2 inches of water above the potatoes. Bring water to a boil. Reduce heat and simmer uncovered for 5-10 minutes.
- Chop scallions using both the whites and the greens. Finely chop dill. Reserve 2 tablespoon of scallions, and 2 tablespoons of dill.
- In your food processor combine coconut milk yogurt, lemon juice, scallions, dill, garlic, salt and pepper. Pulse until combined.
- When potatoes are cooked through, drain the water. Using a colander run cool water over the potatoes to reduce their temperature. Transfer to a mixing bowl.
- Pour dressing over top the potatoes. Add the reserved scallions and dill. Stir to combine.
Video
Notes
- Chop Potatoes before boiling. This helps them retain their shape rather than crumbling into pieces.
- I used the small potato medley and chopped them into quarters. While simmering check the potatoes at the 5 minute mark. Depending on the size of your cubes the potatoes should take between 5-10 minutes.
- When potatoes are simmering do not cover the pot with a lid. This will alter the consistency of the potatoes.
Andrea Metlika
This sounds like a potato salad I had in Turkey. Super delicious! Can’t wait to make it.
stephanie
Looks like a great summer dish!!!
Amanda
Hi There!
Do you think I could use plain almond yogurt instead of plain coconut yogurt?
Alison Corey
Yes, you could use almond milk as long as it’s plain and unsweetened.
Sujatha Muralidhar
Potato is a must for me everyday, and this salad looks absolutely stunning. the garlic and the coconut milk yogurt are the game changer.
Sarah
Yum!! I can’t wait to try this. I also love that you give so much helpful information. For a new vegan, it is helpful to see all the possible substitutions!
Roxana
This sounds so delicious and simple to make. I love to try that coconut yogurt addition.