This vegan potato salad recipe is naturally gluten-free and top 8 allergen-free. It makes a delicious springtime salad full of color and flavor.
Are you a creamy potato salad or a vinegar potato salad person? That my friends is the big question of the day! I am a non-creamy gal, probably because most mayos are not allergy friendly, so creamy was never really possible.
Luckily I ended up in Germany where both types of potato salad are an option and man do those Germans know how to make a good potato salad. Probably because they use Krauteressig (herb vinegar), not sure what that would be in the North American market.
I’ve never made potato salad in Germany because I make it only one way, and that involves baby potatoes, which I haven’t found in Berlin. But, we are back in Canada for a couple of weeks, and I couldn’t wait to get my hands on some beautiful red, gold, and purple baby potatoes!
Why vegan potato salad?
When I was a kid we made potato salad with a vinegar dressing, adding green beans and fresh red onions to the mix. Unfortunately, I have grown an allergy to green beans, but have found an even better replacement: asparagus!
This vegan potato salad recipe has been amplified even more than the original because the onions are slightly baked. I have a thing about the raw onion taste that lingers on the tongue three hours later — if you remember, this was how the Warm Panzanella Salad came about.
Making homemade vinaigrette is delightfully simple and so much healthier than store bought. You can also be 100% sure that it is allergen free. I love the one used in this potato salad because it is on the lighter side. If you have an all-time favourite vinaigrette feel free to use that instead, just make sure there is a little sweetness in it to compliment the tartness of the baby potato skins. The tartness of the skins are the best part!
This vegan potato salad is perfect as a BBQ side dish, and you can make it well ahead of time. I prefer it the next day because the vinaigrette gets a chance to soak into the potatoes. So if you are looking for a lighter vegan potato salad recipe with lots of freshness and colour, this one is right for you!Print
Vegan Potato Salad with asparagus is a light salad perfect for a bbq or summer lunch. Made with whole baby potatoes for a colourful touch. Free from the top 8 allergens and sesame!
For the Salad
- 1 cup Red Onion – diced
- 1 tsp Olive Oil
- 1 1/2 lbs Baby Potatoes – sliced in half, make sure the pieces are roughly the same size (best is a mix of red, gold, and purple)
- 2 cups Asparagus – cut into 1-inch pieces
- 1/2 cup Italian Parsley – roughly chopped
- Salt and Pepper
- Large bowl with ice water – for after blanching the asparagus
For the Vinaigrette
- 1 tsp Mustard (I like Dijon)
- 1/2 tsp Honey (or Maple Syrup for Vegan)
- 2 tbsp White Balsamic Vinegar
- 1/4 cup Olive Oil
- Cook your onions: Coat the onions in olive oil and season with salt and pepper. Bake the onions at 375° for 15-20 minutes or until just brown – you want them to still have a crunch.
- Boil your potatoes: In a large pot of water boil the potatoes until soft – roughly 10-15 minutes. Be careful not to overcook them or they will break apart when you toss them with the vinaigrette.
- Blanch your asparagus: Place your asparagus in a large pan and cover them with water. Cook them until they turn a bright green, this will happen quickly -around the time the water comes to a boil. Once they are bright green, transfer the asparagus to the bowl of ice water to stop the cooking. You want the asparagus to have a crunch.
- Make the vinaigrette: In a small bowl whisk all ingredients together. Or you can use a mason jar and shake them all together.
- Make the salad: Dry your cooked potatoes and asparagus. Transfer them to a large bowl. Add parsley, onions, and vinaigrette. Toss the salad. Add salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cuisine: american
- Serving Size: 1
Keywords: potato salad, vegan potato salad, vegetarian, vegan, salads
Kortney is your typical atopic triad who manages asthma, eczema and multiple food allergies. Kortney is a co-creator of the online community Allergy Travels and co-host of The Itch Podcast. She wants to spread joy in a community that can easily see the hard side of life with atopic disease and believes that you can have a full life with food allergies, it may just be lived a little differently!