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
Green Potato Salad
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!
Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!
I hope you enjoy my recipes and videos :) Happy Cooking!
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Hi. I made this today and it taste amazing. Bye bye mayonnaise. Thanks nikki
Author
Aw thank you for letting me know that you enjoyed it! That makes me so happy! 😊😊
The flavor of this potato salad is really tasty😋, thanks for sharing Nikki.
Author
I’m so happy you liked it!! 😊😊