In My Kitchen: Lemon Vinaigrette Potato Salad [VEGAN]

When going to a BBQ, picnic or other outdoor activity where food is involved, it is really best not to mess with dairy and eggs for food safety reasons. But potato salad is such a key part of BBQs!

That’s why I love this Lemon Vinaigrette Potato Salad. It’s vegan, so no eggs or dairy involved, and the lemon and oil still make for a rich and satisfying dressing.

You’ll need:

  • 2.5 pounds red potatoes, cut into 1-inch cubes
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice (from 1 large lemon)
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon red wine vinegar
  • 1 teaspoon lemon zest
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 small onion, diced


  1. Place potatoes in a large saucepan and cover with salted water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until fork-tender.
  2. Meanwhile, in a small bowl, whisk together olive oil, lemon juice, lemon zest, herbs, vinegar, salt and pepper.
  3. Drain potatoes and place in a large bowl. Add onion. Add dressing and toss to coat. Serve warm or chilled.

Source: Adapted from a recipe by Taste of Home

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