Packed full of flavour with fresh herbs, with this vegan potato salad you won’t be missing the mayonnaise.
Sometimes the hardest part about eating vegan, is living with someone who doesn’t. I have mentioned in the past that I struggle with cravings for certain foods sometimes. This definitely happened last night when my partner was boiling eggs for breakfast. Now eggs on their own I don’t care about much. Egg salad on the other hand, I care about greatly.
As he was boiling eggs I was contemplating how much I miss egg salad, which turned into I miss mayonnaise. Which then turned into I miss potato salad. Since I didn’t have an immediate idea on how to make a vegan egg salad I opted to go with a vegan potato salad instead.
Now this potato salad is not a vegan remake as much, I contemplated using vegan mayonnaise but I opted for a slightly healthier alternative. I used delicious pan fried potato slices combined with an herbed dressing. The herbed dressing is a worthy alternative to mayonnaise. It has a bit of fat in it thanks to the olive oil, but mainly it full of flavour with all the fresh herbs that are in it. I can assure you, you won’t be missing the mayonnaise.
This salad is perfect as a side salad. If you want to transform this into a full lunch salad, simply add some beans for a potato bean salad.
For more salad recipes make sure to check out my salad recipe board on Pinterest.
- 500g/1lb small white potatoes, cut into bite sized pieces
- 2 tbps olive oil
- ½ tsp salt
- 4 tbsp lemon juice
- 1 garlic clove
- ½ bunch of parsley
- 1 tsp seeded mustard
- 1 tbsp maple syrup
- ¼ tsp black pepper
- Preheat oven to 190C/375F. In large baking dish place the potatoes and toss with 1 tbsp of olive oil and ¼ tsp salt. Roast the potatoes for 30 minutes, turning once halfway through.
- In a food processor place the remaining olive oil and salt. The lemon juice, garlic, parsley, mustard, maple syrup and black pepper. Process until a liquid dressing has formed.
- Once the potatoes are done roasting let them cool for 5 minutes. Toss with the dressing and serve immediately. If you want to store the salad for later or eat it cold, place it in the fridge in an airtight container for up to 2 days.