Want to eat plant-based but feel like you might miss some of the classics? For me, potato salad was one of those classics I thought I would never be able to eat again! I am super excited to bring you my twist on this traditional picnic food. This Vegan Rosemary Potato Salad is so creamy + fresh + flavorful! Made with a few simple ingredients, this side dish can be ready to go in 20 minutes!
Tara’s Tips For Perfect
Vegan Rosemary Potato Salad:
- Any potatoes will do! Yellow or red work best, but use anything, they all turn out delicious!
- Red onion works better than white or yellow here.
- Use fresh rosemary if available to you.
- Follow full recipe instructions here for my Silken Tofu Vegan Mayo recipe. Absolutely perfect eggless mayo every time.
- Once potatoes are done boiling, immediately rinse under cold water and place in refrigerator. This stops the cooking process and begins the chilling.
What To Eat With Your Vegan Rosemary Potato Salad?
This salad is a perfect picnic food! Check out this article: Picnic Survival Guide For Vegetarians for all of my plant-based picnic tips!
One of my favorite things to pair this salad with is a Chickpea Veggie Burger, or a Vegan Cuban Sandwich. This is also the perfect side for Air Fryer Buffalo Tempeh or a Tempeh BLT.
Vegan Rosemary Potato Salad
A plant-based twist on a traditional picnic menu item! Creamy eggless mayo tops potatoes and herbs, yum!
Ingredients
- 4 cups cubed potatoes
- 1 cup diced red onion
- 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh rosemary
- 1 tsp thyme
- For The Vegan Mayo:
- 12 ounce package organic silken tofu
- 3 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1/4 tsp salt
Directions
- Step 1 Place cubed potatoes in a pot, cover with water plus one inch, bring to a boil.
- Step 2 Once boiling, reduce heat to a low boil and cook for 7 minutes or until potatoes can be pierced easily with a fork. Immediately drain and rinse with cold water.
- Step 3 While potatoes are boiling, combine all mayo ingredients in a blender and blend until smooth.
- Step 4 Place potatoes, onions, mayo, rosemary, thyme, salt and pepper in a bowl, gently mix until potatoes are well coated with the mayo. Adjust salt + pepper, garnish with additional rosemary sprigs.
- Step 5 Chill prior to serving or eating. Store leftovers in an airtight glass container for up to 7 days. Enjoy!
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