Vegan Fresh Potato Salad
Potato salad is one of those dishes that can quietly disappoint when it's loaded with mayonnaise or dairy-based dressings — but this version skips all of that without sacrificing a single bit of flavor. The secret is dressing the potatoes while they're still hot, letting those tender baby Yukons soak up the tangy red wine vinegar, Dijon mustard, and olive oil emulsion as they cool. A touch of maple syrup rounds out the acidity just enough to make the dressing genuinely crave-worthy. Thinly sliced celery and finely diced red onion add crunch and a little sharpness, while fresh parsley and optional chives keep everything bright and herbaceous. Every ingredient is straightforwardly plant-based, so there's no label-checking or substitution stress — just clean, whole-food cooking. It serves six, making it an easy pick for cookouts, potlucks, or meal-prepped lunches throughout the week. The flavors actually deepen as it sits, so leftovers the next day are arguably even better.
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Learn more →Ingredients
6 servings
- 2 lbs baby yukon gold potatoes, halved
- 1 tbsp kosher salt, for the cooking water
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 1 tsp maple syrup
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
For the salad
- 3 stalks celery, thinly sliced
- ⅓ cup red onion, finely diced
- ¼ cup fresh parsley, roughly chopped
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Place the halved potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer and cook for 12–15 minutes, until a fork slides through the thickest piece with no resistance.
- 2
While the potatoes cook, whisk together the olive oil, red wine vinegar, Dijon mustard, maple syrup, 1/2 tsp kosher salt, and black pepper in a small bowl until smooth and emulsified.
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