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Vegan Potato Salad Recipe

Vegan Potato Salad Recipe

Asparagus Potato Salad

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!

Potatoes and Asparagus for Potato Salad

Potatoes and Asparagus

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.

See Also
Easy Cheesy Spinach Dip

Asparagus Potato Salad is made with baby potatoes and a light honey dijon vinaigrette. Perfect for a summer BBQ! Top 8 Allergen Free.

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!

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Asparagus Potato Salad

Vegan Potato Salad Recipe


5 from 1 review

  • Author: Kortney
  • Total Time: 40 minutes
  • Yield: 8 1x
  • Diet: Vegan

Description

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!


Ingredients

Scale

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

Extras

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Make the vinaigrette: In a small bowl whisk all ingredients together. Or you can use a mason jar and shake them all together.
  5. 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

Nutrition

  • Serving Size: 1
Asparagus Potato Salad is made with baby potatoes and a light honey dijon vinaigrette. Perfect for a summer BBQ! Top 8 Allergen Free.
View Comments (23)
  • Love the idea of adding green veggies to potato salad! We made a very similar potato salad last night too. Yum!

  • I have never heard of making potato salad with vinegar before, and I absolutely love anything to do with vinegar. I will definitely be trying this recipe out this weekend and I have a feeling it will be a firm favorite in my house!






  • I love asparagus and I love potato salad, so this will definitely be a winner with me. I love that this is dressed with a vinaigrette instead of the usual mayonnaise. This will be great for warm weather picnics

  • This looks delicious! My daughter is also allergic to mustard seed – I usually just leave it out of vinaigrettes and don’t replace with anything else, but wondering if you have any thoughts on a good substitute. I’m always looking for new ideas! ? Look forward to making this either way!

    • Hi Erin,
      mustard is a tricky one substitute. I like to use it because it helps with the emulsion. I bet you could add some dried herbs to add a fun layer of flavour or to get the slight creaminess that comes from mustard perhaps a little avocado and lemon for tang. Let me know if you come up with anything 😀
      -Kortney

  • This looks amazing and so fresh! I love the purple potatoes ? ?? I’m dairy free so I feel you in the lack of creaminess. Curious if you’ve ever tried hummus or a mash of other legumes or peas? It’s an easy natural way to add a creamy gesture that I’ve been digging lately 🙂

    • I have tried using avocado to make a creamy salad dressing, but haven’t tried with legumes. That sounds like it would be right up my alley since I am currently obsessed with using bean dip in pretty much everything 😀 Thanks for the tip!

  • What a great combination of flavors!! I like my potatoe salad simple like you, allergy safe and lowered calories!! Thanks for a great recipe.


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