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Vegan Potato Salad

This vegan potato salad is an easy-to-make side dish that highlights gold potatoes tossed in an simple and delicious vinaigrette. This no mayo potato salad bursts with salty tang and is great to make-ahead for the week and perfect for sharing in type of gathering. - Recipe easily doubled!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Salad, Side Dish
Cuisine: global
Keyword: barbecue, bbq, churrasco, Easy Dinner, make ahead, vegetables, vegetarian
Servings: 6 Servings
Calories: 352kcal
Author: aline_shaw


  • 3 pounds baby Dutch yellow potatoes
  • 1/2 cup olive oil
  • 1/2 cup parsley, finely minced
  • 2 tablespoons capers, roughly chopped plus a tablespoon of the brine (optional)
  • 2 tablespoons whole grain/old style Dijon mustard
  • 3 tablespoons of white wine vinegar
  • 1 cup of thinly sliced white onion about 1/2 a medium onion


  • Leave the skins on the potatoes and cut them in halves or quarters, depending on how big the potato is - you'll want pieces that are roughly the same size, about one inch. Rinse them thoroughly under cold water.
  • Place the potatoes in a medium to large pan, then add enough cold water to cover them. Season generously with salt, and place over medium heat. Bring to a gentle boil.
  • Cook until the potatoes are tender all the way through when gently pierced with a fork.
  • While the potatoes are cooking, add the olive oil, minced parsley, chopped capers, mustard, and vinegar to a bowl and whisk to combine. Season with salt and pepper, and set aside.
  • Add the sliced onions to a large bowl and set aside.
  • When the potatoes are cooked, remove the pan from the heat and drain the hot water.
  • Pour the drained hot potatoes directly into the bowl with the onions and let it sit for about a minute.
  • Then, pour the dressing over the potatoes and stir gently to coat.
  • Let the potato salad cool to room temperature and stir again a few times before covering and refrigerating.
  • Serve at room temperature or cold!

Bom Apetite!


    Serving: 1cup | Calories: 352kcal | Carbohydrates: 43g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Sodium: 149mg | Potassium: 1033mg | Fiber: 6g | Sugar: 3g | Vitamin A: 433IU | Vitamin C: 54mg | Calcium: 45mg | Iron: 2mg