Salt and Vinegar Potato Salad {vegan}

By Lindsay Howerton-Hastings
June 1, 2014
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Author Notes: Vegan but DECADENT potato salad, full of flavor, and picnic-perfect: no mayo means it can sit out all day safely!Lindsay Howerton-Hastings

Serves: 8-10

  • 12 medium yukon gold potatoes (or any kind you like!), scrubbed and cut into 1-inch chunks
  • 1/4 cup white vinegar, plus more to taste
  • 1/3 cup olive oil, plus more to taste
  • 1 bunch green onions, thinly sliced
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley
  • 1 stalk celery, finely chopped (omit if you're not into celery)
  • salt and pepper, to taste
  1. Add the potatoes to a large pot of salted water. Cover, and bring to a boil. When the water boils, remove the lid and let the potatoes boil for 10-15 minutes until fork tender but not falling apart.
  2. Drain the potatoes, and transfer to a large bowl. Let cool for about 10 minutes until not hot but still slightly warm.
  3. Transfer the potatoes to a bowl, and add the olive oil, vinegar, onions, dill, parsley, and celery. Stir together, sprinkle with salt and pepper.
  4. Taste, and adjust seasonings to your preference - remember that potatoes absorb salt, so add more right before serving if you think it needs it. Add more vinegar if you'd like a tangier salad, or more oil if the potatoes seem dry.
  5. Serve slightly warm, at room temperature, or chilled. Can be made up to 3 days in advance and kept in the fridge.
  6. Enjoy! This recipe originally appeared at

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