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    Home » Recipes

    Published: Apr 4, 2019 · Updated: Apr 20, 2024 · This post may contain affiliate links · We donate 10% of our profits to support good causes.

    Vegan Potato Salad with Dijon Mustard and Herbs

    Jump to Recipe 2 Comments Share Pin Save Saved!

    A delicious and quick side dish for any meal. We love to make this vegan potato salad for lunch in our campervan, and it's always a popular dish to take to a shared meal.

    A plate with vegan potato salad with a mustards and herb dressing

    Table of Contents
    • How to make a vegan potato salad
    • Scaling up
    • Making in advance
    • Serve it with
    • 📖 Recipe

    Our Easy Potato Salad is:

    • ready in 15 mins or less
    • simple to make with just 7 ingredients
    • always a popular side dish whatever the occasion
    • and full of flavour (mustard gives it a gentle heat, and herbs give a lovely aromatic depth)

    How to make a vegan potato salad

    Potato salad is a great side dish typical to many different cuisines. There are also so many different ways to prepare it. The basic idea is always the same and very simple: Cook potatoes, add dressing, done! Super easy.

    The main flavour comes from the dressing. In Austrian cuisine, you would often find just oil and vinegar on it. Another classic is, of course, a mayonnaise dressing. Our recipe uses a flavoursome French inspired dressing with dijon mustard and provencal herbs.

    All you need to do is slice new potatoes, cook them and make the dressing in the meantime. We like to steam the potatoes to keep more nutrients in, but boiling them also works fine. To make the mustard and herb dressing simply mix all the ingredients together, then pour over the potatoes and mix. Delicious!

    A spoonful of mustard and herb dressing

    Dijon mustard

    Dijon mustard originates from the town of Dijon in Burgundy. It is made with brown mustards seeds, which have more heat than yellow mustard seeds. Historically Dijon mustard was made with verjus, an acidic juice made from unripe grapes. Now, it more typically uses white wine vinegar instead. As some Dijon mustards may contain vinegar made from wine that is not vegan, check the label before buying. You can also make your own Dijon mustard too.

    Herbes de Provence

    Herbes de Provence is a herb blend made from dried savoury, marjoram, rosemary, thyme and oregano. Provençal cuisine often involves cooking with a large variety of herbs. And we love to use them in our recipes too. West of Provence in my favourite area of France, the Cevennes and Larzac Causse, herbs grow wild on the rocky terrain, creating a rich aroma in the hot summer air.

    Covering new potatoes in a french mustard dressing

    Scaling up

    This vegan potato salad recipe can easily be doubled (or even tripled!) to take to a party or shared meal. We once made a couple of kilos of it for a big celebration and it was quickly demolished!

    If you are making it in larger amounts, then mix the dressing in with the potato in batches, so you can ensure an even distribution. There's nothing worse than getting to the bottom of the bowl and finding all that lovely dressing is missing!

    Making in advance

    You can make the potato salad 1 to 2 days in advance, and store in a covered container in the fridge until the event. The resting time can actually add more depth to the flavour.

    Potato salad covered in mustard and herb dressing

    Serve it with

    Potato salad is a natural partner to our crispy and delicious Vegan Schnitzel. And we often like to cook this salad for a quick and easy lunch, serving it with a dip like our Vegan Mushroom Pate or Adzuki Bean Hummus or our Vegan Corn Fritters.

    French potato salad for lunch in our campervan

    We hope you enjoy our vegan potato salad. You might like to try our other vegan potato recipes too!

    Vegan Potato Goulash - A rich stew with smokey tofu, paprika and caraway.

    Spicy Potato Peel Crisps - An easy zero waste recipe.

    Vegan Mohnnudeln - This Austrian sweet dish proves that potatoes aren't just for savoury recipes!

    📖 Recipe

    Slices of new potatoes in a herby, mustard dressing next to a green salad

    Vegan Potato Salad with Mustard and Herbs

    by Sophie & Paul
    4.80 from 5 votes
    Sliced new potatoes in a French mustard and herb dressing. Our vegan potato salad is the ideal side dish to take to a shared meal, or for a quick and easy lunch.
    Print Pin Save Saved!
    Prep Time: 10 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 15 minutes minutes
    Makes: 4 servings
    Course: Side Dish
    Cuisine: French

    Ingredients
     

    • 12 (600 g) new potatoes
    • 2 tbsp dijon mustard
    • 2 tbsp olive oil
    • 1 tbsp balsamic vinegar
    • 1 tbsp herbes de provence or other dried herbs
    • salt & pepper to taste

    Instructions
     

    • Wash the potatoes (no need to peel!)
    • Slice potatoes into half centimetre slices
    • In a saucepan of water, boil the potatoes until tender. This takes approximately 5 minutes. Check them with a knife to make sure they are done in the middle. Alternatively, you can steam the potato slices in a pressure cooker for 3 minutes on high pressure.
    • While the potatoes cook, mix the dressing ingredients together - olive oil, balsamic vinegar, mustard and herbs.
    • Drain the potatoes, pour on the dressing and mix together.
    • Season with salt and pepper to taste.

    Notes

    This salad is a quick and easy dish to make for events. Simply scale up to suit the occasion. You can make it in advance and keep it in the fridge. In fact, it can be even nicer, as the flavour has time to develop.

    Nutrition

    Calories: 246kcal | Carbohydrates: 41g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 958mg | Fiber: 6g | Sugar: 2g | Vitamin A: 38IU | Vitamin C: 45mg | Calcium: 50mg | Iron: 3mg

    This information is calculated per serving and is an estimate only.

    Did you make this recipe?Leave a comment to let us know! Share a photo and tag @veganonboard - we love to see what you make!

    Still hungry?! Try our French Apple Tart recipe for dessert too

    Bon appetit

    Sophie and Paul

    « Vegan Banana and Chocolate Pressure Cooker Cake
    Wild Fennel Pasta with Vegan Chorizo »

    Reader Interactions

    Comments

      4.80 from 5 votes (4 ratings without comment)

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      Recipe Rating




    1. Jenn says

      November 09, 2024 at 9:33 pm

      4 stars
      I love how easy this was to make! My favorite kind of recipe. My dressing ended up having a very strong balsamic vinegar flavor. I was really looking forward to the dijon flavor, but that didn't come through as I had hoped. I ended up adding a lot more dijon to my salad and was quite pleased with the result. I enjoyed eating it while it was still warm and later when it was cool. The simplicity of this recipe makes it easy to customize to your individual tastes. I would definitely make this recipe again with the mustard to my preference.

      Reply
      • Sophie and Paul says

        November 26, 2024 at 1:30 pm

        Glad you loved how easy this recipe is! Different brands of dijon can vary in strength so do feel free to adjust the amount to suit your taste.

        Reply

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