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Vegan Potato Salad

Vegan potato salad with tender baby potatoes tossed in a bright lemon-Dijon herb dressing—no mayo required. The warm potato method helps the celery, capers, and herbs absorb the zesty flavor for a creamy, cohesive bite.
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Prep Time 15 minutes
Cook Time 20 minutes
chilling 1 hour
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Baby potatoes and mix-ins
  • 2.5 lb baby potatoes Halved.
  • 0.5 cup celery Thinly sliced.
  • 0.25 cup red onion Finely diced.
  • 3 tbsp capers Drained.
  • 3 tbsp fresh dill Chopped.
  • 2 tbsp fresh parsley Chopped.
Lemon Dijon dressing
  • 0.33 cup olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp honey or maple syrup Use honey for non-vegan flavor or maple syrup to keep it fully vegan.
  • 1 clove garlic Minced.
  • 0.1 salt To taste.
  • 0.1 pepper To taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and cool the potatoes
  1. Bring a Dutch oven of well-salted water to a boil, then add halved baby potatoes and cook 12-15 minutes until fork-tender. Visual cue: potatoes should easily pierce with a fork.
  2. Drain the potatoes and let them cool for 10 minutes until still warm, then spread them on a sheet pan to stop cooking. Visual cue: surface looks slightly dry and steamy rather than fully cooled.
Make the lemon Dijon dressing
  1. Whisk olive oil, fresh lemon juice, lemon zest, Dijon mustard, apple cider vinegar, honey or maple syrup, minced garlic, salt, and pepper until emulsified. Visual cue: dressing turns glossy and uniformly creamy with no oil streaks.
Assemble and chill
  1. Combine warm potatoes, celery, red onion, capers, dill, and parsley in a large bowl, gently folding to distribute the herbs. Visual cue: green herbs and capers are visible throughout.
  2. Pour the lemon Dijon dressing over the warm potato mixture and toss to coat generously. Visual cue: potatoes look evenly coated with a bright yellow sheen.
  3. Let the salad cool completely, then refrigerate for at least 1 hour so flavors meld. Visual cue: it thickens slightly and tastes more balanced after chilling.
  4. Taste and adjust lemon, Dijon, or salt before serving, then top with extra fresh herbs. Visual cue: a final sprinkle of dill and parsley brightens the surface.

Notes

Pro tip: keep the potatoes warm when you toss—this helps the lemon-Dijon dressing cling instead of pooling. Refrigerate in a covered container for up to 4 days; freeze is not recommended for best texture. For a fully mayo-free, egg-free option, use maple syrup in the dressing to keep it vegan (honey is the only non-vegan swap).