Vegan Rosemary Potato Salad (Oil-Free)

Name: Vegan Rosemary Potato Salad (Oil-Free)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 sprigs fresh rosemary; 1 batch Oil-Free Vegan Mayo; 2 cloves garlic, minced; 3 tablespoons fresh lemon juice; 2 pounds gold potatoes, cut into 1-inch pieces; fine sea salt; 10 ounces green beans or haricot vert, ends trimmed; black pepper; ⅔ cup vegan bacon bits

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
6 servings
Calories
235 kcal
Course
Side Dish
Cuisine
American

Vegan Rosemary Potato Salad (Oil-Free)

Finn Russell

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This healthy vegan potato salad is infused with fresh rosemary and made even more irresistible with lemon, crisp-tender green beans, and an easy oil-free mayo. Add vegan bacon crumbles to make it extra special! This healthy side dish is perfect for any occasion, from backyard cookouts to dinner parties.

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Ingredients

Servings

2 sprigs fresh rosemary
1 batch Oil-Free Vegan Mayo Or sub ½ to ⅔ cup store-bought vegan mayonnaise.
2 cloves garlic, minced
3 tablespoons fresh lemon juice
2 pounds gold potatoes, cut into 1-inch pieces
fine sea salt
10 ounces green beans or haricot vert, ends trimmed
black pepper
⅔ cup vegan bacon bits Or sub store-bought tempeh bacon. Cook according to package instructions, then chop.

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Instructions

Remove the leaves from one sprig of rosemary. Discard the stem, and finely chop the leaves (you should have about 1 teaspoon chopped). In a small bowl whisk together the mayo, chopped rosemary, minced garlic, lemon juice, and a generous pinch of salt and pepper. Set aside.
Place cut potatoes in a large pot. Fill with water so that the potatoes are covered by about 1 inch. Add the remaining rosemary sprig and 1 teaspoon of salt to the pot. Cover and bring to a boil. Once boiling, uncover, reduce heat to a simmer, and cook until the potatoes are fork tender, about 6 to 7 minutes.
Use a mesh strainer to transfer the potatoes to a colander, leaving the hot water in the pot. Thoroughly rinse the potatoes under cold water to stop the cooking. Discard the cooked rosemary needles.
Return the water to a simmer, and add the green beans. Cook for about 5 minutes or until bright green and crisp-tender. While the green beans cook, transfer potatoes to a large bowl.
Drain the green beans in the colander, and rinse with cold water to stop the cooking.
Season the potatoes with salt, and pour about two-thirds of the rosemary mayo on top. Toss to coat. Add the green beans and remaining dressing to the bowl, and toss again. Refrigerate for at least 30 minutes and up to 2 or 3 hours. Garnish with black pepper and vegan bacon bits and serve.

Notes

Store leftover potato salad in the refrigerator for up to 3 days
If you prefer an olive oil-based potato salad, add the chopped rosemary and minced garlic to about ⅓ cup of olive oil. Set aside while you prepare the rest of the dish. Before adding to the potatoes, add the lemon juice, salt, and pepper to the infused oil.