Zingy Vegan Potato Salad (Mayo-Free)
This vibrant vegan potato salad combines creamy spuds, fresh herbs, and a tangy lemon-mustard dressing for a delicious summer side dish that's both dairy-free and gluten-free.
Ingredients
- 1.6 lb (750 g) baby potatoes (a.k.a. new potatoes)
- 4 tablespoons extra-virgin olive oil
- 1½ tablespoons vegan Dijon mustard (see notes)
- ½ lemon, zest and juice (plus more to taste)
- Small handful fresh parsley, chopped
- 3 spring onions, thinly sliced
- 2 tablespoons capers (optional)
- 3 tablespoons toasted pine nuts (optional)
- Salt and pepper to taste
Instructions
- If there are any particularly large potatoes, cut these in half to better match the size of the others.
- Put the potatoes in a pan of water, add a little salt, bring to the boil, and simmer for 10-12 minutes or until just tender but not falling apart.
- While the potatoes are cooking, prepare the dressing. To a small bowl, add the olive oil, Dijon mustard, lemon zest, and lemon juice. Whisk gently until everything is combined and you have a smooth emulsion. Season with salt and pepper.Note: If not including the capers, feel free to add a touch more lemon and mustard to the dressing.
- Drain the potatoes into a colander and allow to steam-dry for a couple of minutes, before tipping into a large bowl while still warm. Add the dressing and mix gently to combine, being careful not to break the potatoes apart.
- Add the parsley, spring onions, capers, and toasted pine nuts and give everything another mix. Season to taste, adding a little extra lemon juice if necessary, and serve.🌱 Serving suggestions >📸 See recipe steps >📖 Table of contents >
Notes
Serving size: This should provide around 4-6 portions depending on what you serve it with.
Toasting pine nuts: If including pine nuts, toast these for a few minutes in a dry pan on medium heat until starting to turn golden.
Dijon mustard: This may or may not be strictly vegan depending on the white wine used, however I've noticed that several brands have labelled theirs as vegan.
Gluten-free: This recipe is completely gluten-free as written.
Make ahead: You can prepare this a day or two in advance and store in the fridge. To keep the parsley and spring onions fresh, don't add these until serving.
Storage: This should keep well in the fridge for up to four days.
* The nutrition info below is for one serving, based on a total of six servings.
Nutrition
Calories: 218kcalCarbohydrates: 24gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 222mgPotassium: 589mgFiber: 4gSugar: 2gVitamin A: 283IUVitamin C: 33mgCalcium: 29mgIron: 2mg
Nutrition Facts
Zingy Vegan Potato Salad (Mayo-Free)
Amount Per Serving
Calories 218
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Sodium 222mg10%
Potassium 589mg17%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 2g2%
Protein 4g8%
Vitamin A 283IU6%
Vitamin C 33mg40%
Calcium 29mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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