This potato salad is an irresistible blend of deliciousness, speed, and convenience that also keeps remarkably well. While I personally believe the flavors truly flourish with an overnight fridge rest, an hour is enough to make it ready to serve. Ensure you boil the baby potatoes before cutting them; adding them cut first might lead to a starchier, inconsistent texture.

While the potatoes cool, assemble the dressing. There’s no need to pre-chill the dressing since the completed salad will head to the fridge for cooling. As soon as the potatoes are ready, a dash of fresh pink Himalayan salt provides an instant flavor infusion.

After dousing the dressing, let it rest in the fridge for at least an hour. For entertaining, consider making it a day ahead to allow the flavors a full marinade. This recipe doubles as an excellent meal prep side dish if you’re seeking a starch fix. As a mom tending to a toddler, this vegan option grants a satisfying bite during a busy day with Sophia. Give this recipe a try, whether you’re revamping your meal prep or gathering a crowd. Don’t forget to share your creation by tagging @roxiecappell – I’m eager to see your culinary creations!

Herbaceous Vegan Potato Salad

Servings: 3

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

• ▢ 1 lb baby potatoes
• ▢ 1/2 tbsp avocado oil
• ▢ 1 1/2 tbsp fresh lemon juice
• ▢ 1/2 clove garlic crushed
• ▢ 1 tbsp fresh chopped parsley
• ▢ 1 tbsp fresh chopped dill
• ▢ Salt and pepper to taste

Instructions:

• Place the baby potatoes in a pot of water and bring it to a boil. From the moment you put the potatoes in the water, cooking time should take approximately 20 minutes. Check for doneness by inserting a knife into a potato – if it slices through effortlessly, they are ready.
• Drain the water and transfer the potatoes to a separate bowl to cool slightly.
• While waiting, prepare the easy “dressing” for your potato salad. In a bowl, combine crushed garlic, chopped fresh herbs (parsley and dill), avocado oil, fresh lemon juice, a pinch of pink Himalayan salt, and freshly cracked black pepper. Stir the dressing mixture well and set it aside.
• Once the potatoes are no longer scorching hot, cut them in halves and place them in a mixing bowl. Add a small amount of pink Himalayan salt to the potatoes and stir gently.
• Pour the prepared dressing over the potatoes and carefully toss to coat. Taste a potato to determine if it requires any additional salt and pepper. Adjust seasoning if necessary.
• Cover the bowl and place it in the fridge until you’re ready to serve. Before serving, make sure to give the potato salad a good stir, as some of the dressing may have settled at the bottom of the bowl.
• Serve and enjoy your creamy lemon herb baby potato salad!