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beige bowl with cubed white sweet potatoes, chopped celery, chives, green onions and olive oil against a textured beige and white backdrop. In the background of the image to the left of the bowl there is a stainless steel serving spoon

Herbed Vegan Potato Salad (AIP, paleo, Whole30)

  • Author: Nicole @healmedelicious
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


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.


  • 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


  1. Boil sweet potatoes in a large pot with the skins on until fork tender. *
  2. Strain potatoes and run them under cold water as you slide the skins off using your hands.
  3. Cut the potatoes into cubes of even sizes and place in the fridge to cool at least 30 minutes.
  4. As the potatoes cool, combine parsley, green onions, garlic, olive oil, apple cider vinegar and salt in a food processor and pulse until combined.
  5. Add the herbed dressing to the bowl of the cooled potatoes and stir to combine.
  6. Add celery and taste and adjust salt as necessary.
  7. Garnish with chives and additional parsley. Serve cold


* 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

Keywords: aip, paleo, vegan, sweet potato salad, potato salad, herbed salad, whole30