I’m sharing a last minute recipe because putting a baby to sleep takes forever. Who knew, right?! On to the reason you’re here though. This lemon potato salad is something my sister has been making for years. I’m so happy to finally be sharing it on here. It’s super simple to make and requires less than 10 ingredients. If you’re a citrus fanatic like me you’re sure to love it too.
I’ve never been a big fan of traditional potato salads, they’re too heavy. This lemon version is a much lighter option, well as light as it gets when it comes to potatoes. It packs beautifully for a picnic or potluck and can be eaten hot or cold. I prefer it chilled overnight.
The secret to a really good potato salad is all in the dressing. You need to whisk up the lemon juice, zest, seasonings and mayo/tofu sour cream or oil to create a dressing. Then pour it over while the potatoes are still hot. Gently folding everything together and letting the starch from the potatoes thicken the dressing. Adding liquids while the potatoes are still warm will allow them to better soak up the flavors.
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Wishing you all a Happy Easter Sunday!
Please let me know if you give this recipe a try, I would love to hear what you think! Be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!
Vegan Lemon Potato Salad
Yield 6 servings
Quick & easy side dish to complete the perfect Spring meal!
- 6 medium Yellow Potatoes, large cubed
- 2 Lemons, juiced & zested
- 1-2 tbsp Vegan Mayo or Tofu Sour Cream*
- 1 tbsp Cilantro, finely chopped
- Salt & Pepper, to taste
Wash and peel potatoes. Cut into 1 inch cubes.
Rinse thoroughly and transfer to a large pot. Cover with cold water and 2 tsp of salt and bring to a boil.
Cook for 6-8 minutes, until fork tender. Don’t overlook your potatoes, check on them every minute near the end of the cooking time.
Quickly drain and rinse with cool water once or twice to stop them from cooking more. Drain again and immediately cover with lemon juice, zest, cilantro, mayo and seasonings (I whisk them all together before adding), while it’s still very warm. This will allow the seasonings and juice to fully absorb and flavor the potatoes.
Carefully fold together, trying not to mash the potatoes. Some will break apart naturally. Taste and adjust seasonings as needed. Let cool to room temperature before transferring to an airtight container to store in the fridge.
Serve warm or chilled, make ahead the day before for deeper flavor.
*Adding a cream is completely optional. Some may prefer it, in place of oil. If you want to make this creamier add mayo, tofu sour cream or replace with a neutral oil. Leave out for a lighter option.
Courses Appetizer, Side