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Vegan Summer Herb Potato Salad

Get ready for summer BBQ perfection with Vegan Summer Herb Potato Salad. Baby potatoes, zesty herbs, and a lemony dressing create a crave-worthy, mayo-free side dish that celebrates the season's flavors.

Vegan Summer Herb Potato Salad: A Taste of Sunshine for Your BBQ

Greetings, fellow lovers of sunshine, outdoor gatherings, and the pure joy of indulging in good food! As we dive into the heart of summer, there’s an unmistakable feeling in the air – the season of BBQs, picnics, and vibrant gatherings with friends and family is here! And what’s the star of the show at these gatherings? The food, of course! Today, I bring you the quintessential side dish that will steal the spotlight at all your summer BBQs – Vegan Summer Herb Potato Salad!

What you will need to make this NO MAYO Potato Salad:

  • BABY POTATOES: I used baby potatoes as the skin has a perfect texture for potato salad and holds up well after cooking and cooking. You can ofcourse use potatoes of choice. I think the baby potatoes work the best though 🙂 
  • ORGANIC SPRING MIX: I used an organic spring salad mix. Sun for any leafy greens. It gives such a bright freshness into a potato salad 
  • OLIVE OIL: as we are going NON MAYO on this one (my favey for sure!) olive oils will be our dressing base! Full of healthy fats it’s a great choice as a base. 
  • RED ONION: red onion give such a bright pop. Be sure to slice and dice very thin so as not to over powder. It’s such a strong taste and can overwhelm. I wouldn’t recommend using regular whit or brown onion as the flavor isn’t as delicate or sweet. 
  • FRESH LEMON: please use fresh lemon juice. It makes all the difference! So bright and tangy. It lifts the whole dish! 
  • DIJON MUSTARD: this will give your dressing the BANG it needs
  • FRESH HERBS: herbing it upppp in this dish! Dill screams summer freshness. Parsley is underrated but so necessary; and Basil – need I say more?

The Summer BBQ Vibe

Who can resist the allure of summer BBQs? The warmth of the sun, the joy of outdoor dining, and the laughter shared with loved ones – it’s a symphony of happiness. To make these moments even more memorable, I present to you a potato salad that is not just ridiculously CRAVEWORTHY but also a refreshing departure from the mayo-laden classics. This salad is light, zingy, and incredibly fresh, thanks to the secret ingredient of vibrant organic spring greens. These greens infuse the salad with a sense of lightness, complementing the herbaceous flavors and zesty dressing.

Cook the Potatoes

In a medium saucepan, place the baby potatoes and cover them with cold water by about 2 inches. Bring them to a boil over high heat, adding 1 tablespoon of kosher salt. Cook the potatoes until they are tender, which should take around 15-20 minutes, or until they are fork-tender. Once done, drain them well.

Create the Dressing

In a small bowl, whisk together all the dressing ingredients – olive oil, fresh lemon juice, Dijon mustard, finely chopped fresh dill, fresh basil, fresh parsley, minced garlic, pink Himalayan sea salt, and fresh ground black pepper. This dressing is where the magic happens, infusing the salad with zing and zest.

Combine and Chill

Place the drained potatoes in a large serving bowl. Gently mix the dressing into the potatoes, ensuring that every spud is coated with that luscious, herbaceous goodness. Cover the bowl and chill it in the refrigerator, allowing the flavors to mingle and dance together.

Serve with a Twist

When you’re ready to serve, add the organic spring mix to the potato salad. This step infuses a vibrant, fresh element to the dish. Toss it all together, transfer it to your serving bowls, and let the summer BBQ season begin!

So, my dear readers, embrace the spirit of summer, fire up the grill, and serve up this potato salad that embodies the season’s vibrancy.

May your BBQs be filled with laughter, your hearts with warmth, and your plates with delicious, nourishing creations. Here’s to a summer of good food, great company, and countless moments of pure happiness.

Picture of Meet Claire

Meet Claire

Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant based meals.

This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!

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Vegan Summer Herb Potato Salad

Who else is in full summer bbq mode?? The sunshine! The outdoor eating! The gathering of friends and family to eat and enjoy life! Well here is the MUST MAKE side to all your upcoming summer bbqs! Potato salad that is not only ridiculously CRAVEWORTHY it’s a light, zingy, and fresh NO MAYO option with the bestttt summer secret ingredient of the vibrant organic spring greens. It makes this potato salad fresh and less heavy with ALL those beautiful herb flavors and zesty dressing.
Prep Time 10 minutes
Cook Time 20 minutes
Course lunch, Main Course, Salad, Side Dish
Cuisine American, Vegan
Servings 4

Ingredients
  

  • 1 container organic spring mix
  • 2 lbs baby potatoes diced
  • ¼ large red onion chopped finely
  • ¼ cup olive oil
  • juice of one lemon
  • 2 tsp dijon mustard
  • 2 tbsp fresh dill chopped finely
  • 2 tbsp fresh basil chopped finely
  • 2 tbsp fresh parsley chopped finely
  • 2 garlic cloves minced
  • 1 tsp pink Himalayan sea salt
  • ½ tsp fresh ground black pepper

Instructions
 

  • Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Bring to a boil over high heat, add 1 tablespoon of kosher salt, and cook the potatoes until tender, about 15-20 minutes or until fork tender. Drain well
  • In a small bowl whisk together all dressing ingredients
  • Add the potatoes to a large serving bowl, Mix the dressing into the potatoes, cover and chill in the refrigerator
  • When you’re ready to serve toss the potato salad with the organic spring mix, add to your bowls and enjoy summer bbq season!!!
Keyword dairy free, egg free, fresh herbs, plant based, potato salad, vegan potato salad

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Picture of Meet Claire

Meet Claire

Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant based meals.

This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!

Let's get social!

Search

Most Recent Recipes

Subscribe for more!

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