Vegan Lemon Potato Salad | Gluten-Free & Oil-Free | The Plant Philosophy

Vegan Lemon Potato Salad





Yield 6 servings

Quick & easy side dish to complete the perfect Spring meal! 



  1. Wash and peel potatoes. Cut into 1 inch cubes.

  2. Rinse thoroughly and transfer to a large pot. Cover with cold water and 2 tsp of salt and bring to a boil.

  3. 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.

  4. 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.

  5. 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.


  6. 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

Recipe by The Plant Philosophy at