This delicious no-mayo Herbed Vegan Potato Salad is so easy to make and perfect for summer barbecues and cookouts. It’s light, fresh, AIP, paleo and Whole30 compliant.
I’ve never been a mayo fan. Growing up, mayo sitting in the heat of summer during barbecues especially freaked me out. This easy Herbed Vegan Potato Salad eliminates that problem. It’s mayo-free, egg-free, dairy-free and absolutely delicious. Made using Japanese sweet potatoes, this dish has the perfect combination of sweet and savory and a variety of textures from the crunchy celery.
If you’re looking for a vegan potato salad, this is it! It’s sure to be a crowd pleaser among vegans and non-vegans alike. The sweet potatoes give the salad a naturally creamy texture without the mayo. Because it’s lighter than a traditional potato salad, it’s a great complement to hearty meals and grilled meats. I love this alongside my Balsamic Glazed Chicken Wings and Peach Ginger Chicken Wings.
Here are the main ingredients in this Herbed Vegan Potato Salad:
- sweet potatoes – I recommend Japanese sweet potatoes or Hannah sweet potatoes in this recipe. Not only do they mimic the look of regular white potatoes, but they are starchier and have a different sweetness to orange-fleshed varieties.
- celery – this adds an amazing flavor and crunch to the salad!
- fresh chives, green onions, parsley – these herbs are the base of the salad. If you’re a dill fan you can probably add that in here too.
- apple cider vinegar – this adds the tang to this salad! Lemon juice is a possible replacement, though I haven’t tried myself
FAQs for this Sweet Potato Salad
How do I store this salad?
I recommend enjoying this sweet potato salad fresh. It stores well for a couple days in a sealed container in the fridge. Any longer than that and it starts to get a bit mushy.
Can I use orange sweet potatoes?
As noted above, orange-fleshed sweet potatoes are different in texture and taste. I personally find them a lot sweeter and more difficult to blend into savory dishes like this one. My recommendation is to seek out Japanese sweet potatoes, but a roasted variation of the orange-fleshed sweet potatoes could work.
How do I serve this salad?
I recommend serving this potato salad chilled so you can really enjoy the crunch of the celery! It pairs really well with grilled meats and barbecue dishes like Grilled Pork Chops with Cherry Compote and Grilled Asparagus with Orange.
Looking for more AIP summer salads and sides? Try:
- Summer Melon & Prosciutto Salad
- Summer Paleo Pasta Salad
- Shaved Vegetable Salad
- Watermelon Cucumber Salad with Balsamic Reduction
- Grilled Sweet Potato Wedges with Lime
If you try this Herbed Vegan Potato Salad, I would appreciate it if you would give it a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.
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Herbed Vegan Potato Salad (AIP, paleo, Whole30)
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This delicious no-mayo Herbed Vegan Potato Salad is so easy to make and perfect for summer barbecues and cookouts. It’s light, fresh, AIP, paleo and Whole30 compliant.
Ingredients
- 2 lbs Japanese or Hannah sweet potatoes
- 1/4 cup parsley, chopped (plus more for garnish)
- 1/4 cup green onions, chopped
- 2 cloves garlic
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tsp sea salt
- 3/4 cup celery, chopped
- 3 TBSP chives, chopped
Instructions
- Boil sweet potatoes in a large pot with the skins on until fork tender. *
- Strain potatoes and run them under cold water as you slide the skins off using your hands.
- Cut the potatoes into cubes of even sizes and place in the fridge to cool at least 30 minutes.
- As the potatoes cool, combine parsley, green onions, garlic, olive oil, apple cider vinegar and salt in a food processor and pulse until combined.
- Add the herbed dressing to the bowl of the cooled potatoes and stir to combine.
- Add celery and taste and adjust salt as necessary.
- Garnish with chives and additional parsley. Serve cold
Notes
* Don’t let the potatoes get too soft or the salad will be mushy and they’ll be difficult to slice into cubes. You want them fork tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sides
Oh my goodness! This sweet potato salad is so good! I could not stop eating it! After it was finished, I went out and bought more ingredients to make it again! Thank you so much for this amazing recipe. Its a keeper!
I make this recipe on repeat! It’s a summer staple at my house. I usually add some cooked and crumbled bacon at the end. So good paired with your instant pot bbq pulled pork! It’s great for me and the rest of the family who do not follow an AIP diet love it as well!
Another winner! Great with literally anything grilled.
thank you so much for this! I was thinking about some of the warm vinegar/mustard/bacon potato salads that I grew up eating this week and am so happy to have this recipe to try!