Unlike the popular mayo-laden potato salad recipes, this one has a very savory and fresh taste thanks to the mustard vinaigrette. It is also naturally dairy-free, vegan and egg-free, so no need for substitutes! It is also a great backdrop for fresh herbs of the season. Consider adding fresh chopped dill or parsley just prior to serving.
This vegan potato salad is best eaten the day after it’s made, giving the flavors from the mustard vinaigrette time to intensify. When ready to serve, your can keep the potato salad cool by placing your serving dish in a larger bowl filled with ice.
Special Diet Notes: Vegan Potato Salad with Mustard Vinaigrette
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and generally food allergy-friendly.
- 2 tablespoons mustard
- 1 tablespoon water
- ½ cup vinegar (apple cider, white, or white wine)
- Juice of 1 lemon
- 2 cups olive oil
- Salt, to taste
- Fresh ground black pepper, to taste
- 4 medium Idaho potatoes, peeled
- 1 medium yellow or orange pepper, cut into thin, 2-inch strips
- 1 medium onion, thinly sliced
- ½ cup Mustard Vinaigrette, plus additional as needed
- Coarse salt and freshly ground pepper
- For the vinaigrette, whisk the mustard, water, vinegar, and lemon in a medium bowl until frothy. Whip the mixture continuously as you add a steady stream of the oil. Continue whisking until all oil is incorporated. Season to taste with salt and pepper.
- For the salad, boil the potatoes in lightly salted water, until tender. Slice the cooked potatoes and place in a salad serving bowl. Scatter sliced peppers and onions overtop and pour on about ½ cup vinaigrette.
- Using your hands, gently mix the salad until each potato slice is coated with vinaigrette and the onions and peppers are well distributed.
- Taste salad and season with salt and freshly ground pepper. Let salad stand at least an hour. Before serving, taste salad again and add more vinaigrette, if desired.
