Herbed Potato Salad with Vegan Mayo

Exploring the Basics of My Herbed Potato Salad with Vegan Mayo

Hey there, lovely readers! Today, I’m super excited to share one of my all-time favorite recipes—the herb-infused potato salad with vegan mayo, which is perfect for any picnic or potluck. What makes this dish a cut above the rest isn’t just its ability to wow at gatherings; it’s brimming with fresh, vibrant ingredients that turn a simple potato salad into a showstopper.

The stars of this dish are the freshly picked dill, parsley, and chives. These herbs, along with my homemade zesty vegan mayo, mingle together to create a burst of flavor that’s simply irresistible. Plus, opting for homemade vegan mayo not only cuts out the preservatives found in most store-bought versions but also lets you adjust the flavors to suit your palate. Healthier and tastier—what’s not to love?

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Crafting the Perfect Vegan Mayo from Scratch

Before we get to the potatoes, let’s tackle the foundation of our salad—the vegan mayo. It’s surprisingly simple to whip up and takes just a handful of ingredients. Here’s what you’ll need for about 1 cup (240 ml) of creamy goodness:

• 1/2 cup (120 ml) soya milk
• 1 cup (240 ml) refined coconut oil, melted and cooled
• 2 teaspoons apple cider vinegar
• A pinch of salt
• 1 teaspoon Dijon mustard

Place the soya milk, vinegar, salt, and mustard into a blender. Blend on high until fully mixed. With the blender still running, slowly drizzle in the coconut oil. This should take a minute or two, and you’ll see it emulsify and thicken to the consistency of traditional mayo. Quick tip: If your mayo is too runny, add a bit more oil; too thick, and a splash of milk will loosen it up.

Assembling the Herbed Potato Salad

For the base of our salad, bring out 2 pounds (900g) of small, fresh potatoes. Give them a good wash, chop them into halves or quarters, and boil in salted water until tender yet firm, roughly 15-20 minutes. Drain these and let them cool down to room temperature.

In a large mixing bowl, toss together the cooled potatoes with 3/4 cup (180 ml) of the vegan mayo, 1/4 cup (4g) finely chopped dill, 1/4 cup (4g) chopped parsley, and 2 tablespoons (6g) of chopped chives. Combine everything gently but thoroughly, ensuring each potato chunk is lovingly coated with our creamy mayo and speckled with herbs. Season with salt and fresh black pepper to taste.

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Variations and Serving Suggestions for the Ultimate Picnic Dish

This potato salad is a canvas just waiting for your personal touch. Feeling adventurous? Mix in some capers or chopped olives for a salty kick, or throw in some crunchy pickles for a tangy twist. Want a bit of a crunch? Sprinkle over some toasted pine nuts or pumpkin seeds right before you serve.

When it’s time to head out, pack your potato salad in a cooler to keep it fresh and chill. Serve it on a crisp bed of lettuce or pair it with grilled veggies and a scrumptious vegan burger. Not only is this dish a standout at any outdoor feast, but it also keeps well in the fridge for a few days, making your post-picnic meals just as delightful.

So, whether you’re planning a sunny day out in the park or a cozy backyard meal, this Herbed Potato Salad with Vegan Mayo is ready to make your day extra special. And when you do whip it up, don’t forget to capture the moment and tag #CookingWithJade—I’d love to see your beautiful creations!

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.