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.
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!
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.
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.
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.
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!
Vegan Potato Salad with Mustard and Herbs
- 12 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
- 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.
Still hungry?! Try our French Apple Tart recipe for dessert too
Sophie and Paul