Creamy Herb-Infused Potato Salad
This creamy no-egg, no-mustard potato salad is a perfect side dish for any picnic or barbecue. The tender potatoes are tossed in a luscious dressing made with creamy vegan mayonnaise, tangy lemon juice, and a blend of fresh herbs. Crunchy celery and green onions provide added texture, making every bite deliciously satisfying. Enjoy a fresh, flavorful twist on a classic favorite!
ingredients
- 2 lbs baby potatoes, halved
- 1 cup celery, diced
- 1/2 cup green onions, sliced
- 1 cup vegan mayonnaise
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh dill, chopped (or 2 tbsp dried)
- 1/4 cup fresh parsley, chopped
steps
- 1.
In a large pot, add halved baby potatoes and cover with water.
- 2.
Bring to a boil and cook for 15-20 minutes or until tender; drain and let cool.
- 3.
In a large bowl, mix together vegan mayonnaise, lemon juice, apple cider vinegar, garlic powder, onion powder, salt, and pepper.
- 4.
Add diced celery, sliced green onions, dill, and parsley to the dressing; mix well.
- 5.
Once potatoes are cool, gently fold them into the dressing mixture until evenly coated.
- 6.
Refrigerate for at least 1 hour before serving for flavors to meld.
- 7.
Serve chilled, garnished with additional fresh herbs, if desired.
