Vegan Potato Salad Recipe with Fresh Herbs and Cranberries
User Reviews
5
Vegan Potato Salad Recipe with Fresh Herbs and Cranberries
Description
The Vegan Potato Salad Recipe uses a base of boiled baby potatoes, some halved for texture variation. These are gently mixed with finely chopped red onions, green onions, celery, and fresh herbs including dill, parsley, and cilantro. The combination creates a layered flavor with fresh, slightly pungent, and aromatic notes.
Dried unsweetened cranberries introduce a subtle tart sweetness that contrasts the savory vegetables. The dressing, composed of olive oil, vegan mayonnaise, lemon juice, and pressed garlic, binds the salad ingredients, providing creaminess and bright acidity. Seasoning with sea salt and fresh cracked black pepper adjusts the final flavor.
This salad can be served with a variety of main dishes or alongside a green salad and a refreshing drink to balance its richness. The herb mix and cranberries give it a distinct character from typical potato salads.
The salad keeps well in the refrigerator for up to one week if stored in a tightly sealed container. For a fresher taste, mix the mayo, olive oil, and lemon separately just before serving; combining all at once intensifies the flavor over time.
Ingredients
- 30 baby potato some halved, some whole
- dried cranberries unsweetened, Patience Fruit & Co. brand, 1/3 cup
- 1/3 cup red onion finely chopped
- 1/3 cup green onion finely chopped
- 1/3 cup celery finely chopped
- 1 garlic pressed, clove
- 1/4 cup dill finely chopped
- 1/4 cup parsley finely chopped
- 1/4 cup cilantro finely chopped
- lemon juice of half
- 2 tbsp. olive oil
- 2 tbsp. Vegan mayo
- 1 tsp salt sea salt
- 1/2 tsp black pepper fresh cracked
Instructions
- In a large pot, boil water and season well with salt. Cook till tender, strain and cool till safe to touch.
- Into a large mixing bowl, gently toss together all your ingredients and enjoy with your favourite main dish, green salad and refreshing drink!
Notes
- Store the salad in a tightly sealed container in the fridge for up to one week.
- Mixing the vegan mayo, olive oil, and lemon juice separately just before serving keeps the salad fresher.
- Combining all dressing ingredients at once enhances flavor but may reduce brightness over time.
User Reviews
Overall Rating
5
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