This is the best vegan oil free potato salad recipe ever! It’s super easy to make and packed with nutrient dense ingredients… plus it tastes amazing!

It uses no oil and no mayo, so it is heart friendly, healthy and surprisingly good for you.

I created this using the Mix and Match Meal Plan system from the Cooking With Plants Meal Prep Made Easy Course.

It’s important to include a variety of starch and non-starch based vegetables in you daily meals. This way you’ll get plenty of  both – including water and fiber to energize you and make you feel fantastic! Here is just one way you can make your veggies taste great…

SERVES: approx 6 – 8

8 small boiled potatoes, peeled
2 tsps dried italian herbs
1 drained can of peas, carrots and corn (420g can)
3/4 cup of roughly chopped up gherkins/pickles (about 5 large)


1 small boiled potato, peeled
1 tsp dijon mustard
1 tsp apple cider vinegar
1 tbsp chopped scallions
2 tsp lemon juice
1 clove garlic, peeled
2 tsps maple syrup
1/2 tsp coarse celtic sea salt
1/3 cup unsweetened plant milk (I use almond)


Slice or dice the potatoes as per the texture you like in your potato salads (I sliced mine into disks). Add to a large mixing bowl.

Add the drained vegetables and chopped gherkins. Set aside.

Make the dressing by adding all dressing ingredients into a blender. Blend until smooth.

Pour dressing over salad mixture and stir until well mixed through.

You can eat this straight away or let it sit for a while for the flavors to intensify.

NOTE: This will keep for about 5 days in an airtight container in the fridge.

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