Vegan Potato Salad
“This is not the picnic salad of your childhood. This one has lived. This one has stories.”
Vegan Potato Salad
A bold, vegan-friendly potato salad with olive oil, mustard seeds, preserved lemon, and fresh herbs. No mayo. No fluff. Just warm spices, tang, and a little heat. Serve warm, room temp, or cold—it’ll hold its ground either way.
Ingredients
- 2 lbs waxy potatoes (like Yukon gold or red), cut into chunks
- ¼ cup olive oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- ½ tsp smoked paprika
- ½ tsp ground coriander
- 1 small preserved lemon, finely chopped (or zest + juice of 1 lemon as backup)
- ½ small red onion, finely minced
- 1 small green chili, finely chopped (optional)
- 1 handful fresh herbs (parsley, mint, cilantro—all or any)
- Salt and pepper, to taste
How The Alchemy Happens
Boil potatoes in salted water until just fork-tender. Drain and let steam dry.
In a small pan, heat olive oil. Add mustard seeds and cumin—let them pop. Stir in paprika, coriander. Remove from heat.
In a large bowl, toss warm potatoes with spiced oil, preserved lemon, onion, chili, and herbs.
Season with salt and black pepper. Taste and adjust acidity or heat.
Serve slightly warm or at room temperature. Watch people blink twice when they realize this isn’t their grandma’s recipe.
“This potato salad doesn’t ask you to behave—it invites you to remember who you were before you followed the recipe.”