Vegan Potato Salad with Lemon and Herbs No Mayo
This Vegan Potato Salad is a refreshing and versatile dish featuring tender potatoes, vibrant herbs, and a zesty lemon dressing, perfect for any occasion.
Ingredients
- 2 lbs baby potatoes
- ½ cup loosely packed tender herbs, chopped (Parsley, dill, basil, cilantro, or a combination. Dill is my favourite!)
- 2 scallions, thinly sliced
Dressing
- ¼ cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp fresh lemon zest (optional)
- 1 clove minced garlic
- 1 tsp agave or honey
- 1 tbsp dijon mustard
- salt and pepper to taste
Instructions
- Wash the potatoes, and boil them for about 10-15 minutes or until tender.
- Make the lemon vinaigrette by whisking together olive oil, lemon juice, lemon zest, garlic, agave, dijon, salt and pepper .
- Cut the cooked potatoes in half, place them in a serving bowl and immediately add the dressing, fresh herbs, and shallot. (The potatoes absorb the dressing best when they are still warm.) Gently toss to combine. Serve immediately, or store in the fridge to serve as a cold potato salad later. Enjoy!
Notes
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 150g | Calories: 125kcal | Carbohydrates: 17g | Protein: 4g | Fat: 6.5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 150mg | Potassium: 150mg | Fiber: 3g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 7.5mg | Calcium: 15mg | Iron: 1.5mg
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