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5.0 from 18 votes

Vegan Potato Salad Recipe with Fresh Herbs and Cranberries

A Vegan Potato Salad Recipe with a flavourful twist that makes it packed with flavour and perfect as a side dish or on its own! Whip it up for your next BBQ or potluck.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 5
Course: Salad , Lunch
Cuisine: Vegan

Ingredients

  • 30 baby potatoes some halved, some whole
  • 1/3 cup Patience Fruit & Co. Unsweetened Dried Cranberries
  • 1/3 cup red onion finely chopped
  • 1/3 cup green onion finely chopped
  • 1/3 cup celery finely chopped
  • 1 garlic clove pressed
  • 1/4 cup Dill finely chopped
  • 1/4 cup parsley finely chopped
  • 1/4 cup cilantro finely chopped
  • Juice of half a lemon
  • 2 tbsp. olive oil
  • 2 tbsp. Vegan mayo
  • 1 tsp sea salt
  • 1/2 tsp Fresh cracked pepper

Instructions

    Cup of Yum
  1. In a large pot, boil water and season well with salt.  Cook till tender, strain and cool till safe to touch.
  2. Into a large mixing bowl, gently toss together all your ingredients and enjoy with your favourite main dish, green salad and refreshing drink!

Notes

  • Salad will last up to 1 week in a tightly sealed container in the fridge.
  • Choosing to combine the mayo + oil + lemon separately will help keep the salad refresher but adding it all together will increase the flavour over time.