Home › Recipe Index › Simple Side Dishes

Zesty Green Potato Salad

By Nicole Vranjican

5 from 1 vote

on Jan 31, 2021, Updated Jun 29, 2022

Zesty Green Potato Salad is a vegan take on Spanish-style potato salad! Potatoes, fresh herbs like basil, chives and parsley, and a sprinkle of lemon zest make this a dish you’ll want to make again and again!

No mayo needed to make this flavorful potato salad! Instead of mayonnaise, I add olive oil, fresh lemon juice and one secret ingredient: miso paste!

Ingredients for Zesty Green Potato Salad

Potatoes – medium Yukon Gold or yellow potatoes. They’re super creamy in the center and the skin in thin enough to leave on which means no peeling required!

Herbs – Basil, chives and parsley for freshness 🌿

Shallots and Garlic – bold flavor without a strong bite!

Capers – briny, salty and perfect with potatoes 👌

Olive Oil – extra virgin is ideal here

Maple Syrup – just a touch for balance

Lemon – the zest and zing! in this Zesty Green Potato Salad recipe! 🍋

Plant-Based Swaps for Anchovies

Traditional Recipe: Anchovies are traditionally used in Spanish-style potato salad recipes because they provide an interesting depth of flavor and salty richness to the dish.

Plant-Based Swap: Instead of anchovies, a light colored miso paste like (chickpea miso) adds a similar umami and interest without animal products.

More Side Dishes You Might Enjoy

• Spanish-Style Almonds
• Healthy Twice-Baked Potatoes
• Restaurant-Style Brussel Sprouts
• Buffalo Chicken Eggrolls

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

5 from 1 vote

Green Potato Salad

By: Nicole Vranjican

Zesty Spanish-style potato salad with fresh herbs, lemon, and shallots.

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

Pin Recipe Rate Recipe Print Recipe

Save Recipe

Enter your email and get it sent to your inbox!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Ingredients 

• 8 medium Yukon Gold or yellow potatoes, halved or quartered
• 1 lemon
• 1/2 tsp light miso paste, like chickpea miso
• 1/4 cup olive oil, extra virgin
• 1/2 tsp maple syrup
• 1 tbsp chopped parsley , packed
• 1 tsp chopped chives, packed
• 1.5 tbsp chopped basil, packed
• 1/2 medium shallot, roughly chopped
• 1 small garlic clove, or 1/2 of a large clove
• 1/4 tsp onion granules
• 1 tbsp capers, drained
• kosher salt, to taste
• black pepper, to taste

Instructions 

Cook the Potatoes

• Put the chopped potatoes – halved or quartered is perfect – into a large pot and cover with water. Bring to a boil and add a pinch of salt.

  Cook until fork tender. This should take about 20 minutes. Be careful not to overcook or the potato salad will be mushy 🙂

  Drain the water and set aside to cool.

Make the Herb Sauce

• Add the lemon juice, miso paste, olive oil, and maple syrup to a food processor.

  Then add the parsley, chives, and basil, along with the shallot, garlic, onion granules, and a good pinch of kosher salt. I usually do about 8 grinds of fresh black pepper too.

  Blend for 30-40 seconds or until the sauce looks creamy and becomes a pale green color. Taste and add more salt and pepper as needed. Note: the sauce will taste different on the potatoes so go easy here and add mroe later if needed.

Toss

• In a large mixing bowl, add the sauce and 1 tbsp of capers. Then add in the cooled potatoes and toss gently to coat. Mix well so the potatoes are well coated in the herb sauce.

  Tip: I like to reserve a spoonful of the sauce to drizzle on top right before serving.

  Finish with a sprinkle of salt and pepper to taste and let rest at room temperature for 15 minutes before serving. Top with more fresh herbs if desired and enjoy!