Vegan Herbed Potato Salad with Chives
Potato salad is one of those dishes that can quietly disappoint when it relies on heavy mayo or hidden dairy to carry the flavor — but this version earns every bite through a bright, herb-forward vinaigrette instead. The dressing comes together with white wine vinegar, Dijon mustard, a touch of maple syrup, and good olive oil, whisked into something tangy, slightly sweet, and genuinely craveable. A generous handful of fresh chives, flat-leaf parsley, and dill makes the whole bowl feel alive, while thinly sliced celery and red onion add crunch and a little bite. The trick of tossing the hot potatoes with vinegar right out of the pot is a small step that makes a big difference — it lets the flavor soak in before the dressing even goes on. Everything comes together at room temperature, which makes it ideal for feeding a crowd of six without any last-minute stress. A pinch of flaky sea salt at the end is optional, but highly recommended.
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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 white wine vinegar, divided
- 1 tsp dijon mustard
- 1 tsp maple syrup
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
- ¼ cup extra-virgin olive oil
For the salad
- ½ cup fresh chives, thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh dill, roughly chopped
- 3 stalks celery, thinly sliced
- ¼ red onion, very thinly sliced
For serving
- flaky sea salt, to taste (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
Drain the potatoes in a colander and transfer them to a large mixing bowl while still hot. Drizzle 1 tbsp of the white wine vinegar over the potatoes and toss gently to coat, then spread them in a single layer and let cool for 15–20 minutes, until just warm to the touch.
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