It isn’t a summer picnic without a vegan Herbed Potato Salad! Baby red potatoes are mixed with fresh herbs, olive oil, and a tangy dressing to create a light and fresh side dish that is a must at any summer party or barbecue.
Boil potatoes in salted water for 15-20 minutes or until fork tender.*
Remove potatoes from the water, add to a large bowl, and let them sit for 10-20 minutes to cool so that the potatoes don’t fall apart when you cut them.
Add dressing ingredients to a high-speed blender and blend until smooth.
Cut potatoes into halves or fourths (depnding on size).
Pour dressing over the potatoes and mix until the potatoes are covered.
Add scallions and any other herbs to top and enjoy.
Notes
This potato salad up to 4 days in the fridge in an airtight container. It makes for an easy and delicious grab-and-go lunch!Feel free to add more chopped herbs on top!