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Fresh Herb Potato Salad sits in a large white ceramic bowl. There is a large wooden mixing spoon sticking out of the bowl. It is sitting on a white and grey wooden table. There is another wooden spoon placed in the lower left corner. Sprigs of Thai basil flowers decorate the top left corner of the image and purple lobelia flowers decorate the bottom right.

Fresh Herb Potato Salad: Gluten Free, Egg Free, Dairy Free

Our creamy Fresh Herb Potato Salad is perfect for those with dietary restrictions. Gluten free, egg free and dairy free, this is the perfect cold salad to bring to your next cookout.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine American, Canadian
Servings 6
Calories 418 kcal

Ingredients
  

  • 2 tbsp fresh dill chopped
  • 1/2 cup fresh parsley chopped finely
  • 1/2 cup fresh chives chopped
  • 3 lbs red potatoes peeled
  • 1 apple
  • 2 celery stalks
  • 1 cup vegan mayonaise
  • 1/2 lemon juiced
  • 1/4 tsp black pepper
  • 1/4 tsp salt add more to taste

Instructions
 

Prep Potatoes and Carrots

  • Peel your potatoes. If the potatoes are various sizes, cut the larger ones to make them all the approximate size to ensure they cook evenly.  
  • Place potatoes in a large pot of cold water. Make sure there is enough water to cover all of the vegetables. Add a generous amount of salt to the water and bring to a boil. 
  • Peel two carrots and add them to the pot with the potatoes.
  • Reduce the heat to medium high and cook potatoes and carrots until fork tender but not too soft that the potatoes are falling apart.
  • Drain the pot and allow potatoes and carrots to cool down to room temperature. 

Prep the produce

  • While the potatoes and carrots are cooling, prepare the other ingredients.
  • Wash celery and chop into small pieces. Add celery to a large mixing bowl.
  • Peel and core an apple and chop into bite-sized chunks. Add it to the mixing bowl.

Make the Fresh Herb Dressing

  • ​Thoroughly wash the chives, parsley and dill. Finely chop the herbs and add to a medium mixing bowl. 
  • Combine mayo to the bowl of herbs. Add the juice of half a lemon to help it incorporate.

Assemble the Potato Salad

  • Once the potatoes have cooled, cut into bite-sized pieces and add to a large mixing bowl. Cut the carrot into smaller pieces and add the the bowl. 
  • Pour the dressing onto the potato and the rest of the ingredients in the large mixing bowl.
  • Gently turn the mixture over and over until the dressing has coated all of the pieces in the salad.

Storage

  • Store in an airtight container in the fridge until you need it. It should last 2-3 days in the refrigerator.

Nutrition

Calories: 418kcalCarbohydrates: 44gProtein: 5gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.03gSodium: 355mgPotassium: 1110mgFiber: 5gSugar: 6gVitamin A: 615IUVitamin C: 31mgCalcium: 36mgIron: 2mg
Keyword allergen free, bbq, dairy free, egg free, gluten free, low fodmap, mustard free, plant based
Tried this recipe?Let us know how it was!