Vegan Herbed Potato Salad with Smoked Paprika
This potato salad is the kind of dish that earns a permanent spot on your warm-weather rotation — bright, herby, and deeply satisfying without a drop of mayo or dairy in sight. The secret is in the technique: hot potatoes get a splash of red wine vinegar right out of the pot, soaking up that tang before the smoky, Dijon-spiked olive oil dressing goes on. Smoked paprika gives the whole thing a subtle depth that makes people ask what's in it, while a generous handful of fresh parsley, chives, and dill keeps every bite tasting clean and vibrant. Celery adds a welcome crunch, and a squeeze of lemon at the end ties everything together with a little brightness. It serves six, which makes it perfect for a cookout spread or a week of easy lunches straight from the fridge. Because the dressing is built entirely from pantry staples and fresh produce, there's no need to scan labels for hidden animal products — everything here is exactly what it looks like. Serve it at room temperature for the best flavor, or make it a day ahead and let those potatoes keep drinking up all that goodness overnight.
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Learn more →Ingredients
6 servings
For the salad
- 2 lbs baby yukon gold potatoes, halved
- 1 tbsp kosher salt, for the cooking water
- 3 tbsp red wine vinegar, divided
For the dressing
- ¼ cup extra-virgin olive oil
- 1 tbsp dijon mustard
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the fresh finish
- ½ cup fresh parsley, finely chopped
- ¼ cup fresh chives, thinly sliced
- 2 tbsp fresh dill, roughly chopped
- 2 tbsp lemon juice (from about 1 lemon)
- 2 stalks celery, thinly sliced
- ¼ cup red onion, finely diced (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 until the potatoes are tender when pierced with a fork with no resistance, about 12–15 minutes.
- 2
Drain the potatoes through a colander, then transfer them to a large mixing bowl while still hot. Drizzle with 2 tbsp of the red wine vinegar and toss gently to coat — the hot potatoes will absorb the vinegar as they cool. Spread them out slightly and let rest for 10 minutes.
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