No mayo was used in the making of this Vegan Potato Salad with Herbs. Just a simple oil and vinegar dressing and a ton of herbs turn this make-ahead summer side dish into a recipe greater than the sum of its parts.

Vegan potato salad in bowls

Who doesn’t love behind the scenes footage? I’ve got some for you today.

vegan potato salad in large bowl next to cutting boardBut it’s maybe not what you think. I’m not talking about this shot of the full crop of these styled recipe shots. Nor is it photos of my messy kitchen (believe me- my kitchen is messy).

It’s of something else entirely. It’s about a working draft, and how Google crushed my dreams of becoming the next thug kitchen. Today’s BTS is about the working draft of this Vegan Potato Salad Recipe with Herbs.

recipe card

Naming This Vegan Potato Salad

Yep, up until a week or so ago, this was recipe had been called: Oil and Vinegar Potato Salad with A Shit Ton of Herbs.

I put it on my editorial calendar months ago, because that name summed up the concept I had in my head. It said exactly what the recipe was—potato salad with no-mayo, just a simple oil and vinegar dressing, and a shit ton of herbs. So why change it? I maybe have had a mini day dream about actually calling this recipe that, but I knew I’d have to change it when it came time to share it with other humans.

Finally, when I got the recipe just right (the sun-dried tomatoes and a pinch of sugar where the clinchers, BTW) it was time to send the draft off to my cross tester. That’s when I knew another set of eyeballs were going to be looking at the recipe. It was time to give it a “real” name. So I changed it to Oil and Vinegar Potato Salad with Herbs.

Except I forgot to change the file name.

vegan potato salad ingredients in bowl

Since not a single thing goes unnoticed by my dear cross tester (love her!!) she noticed the name, and noted her appreciation of it in her report. Ha!

So I almost actually changed it back. But then there’s this annoying thing called Google. And SEO. That’s Search Engine Optimization, for the rock dwellers. It’s something all food bloggers obsess over. Basically, besides Pinterest, it’s how people find our recipes, so we play by Google’s rules. In other words, Google rules the earth!

healthy potato salad in bowl on cutting board

And uh, apparently, it turns out that people don’t actually search for “a shit ton of herbs.”

Hopes = Dashed.

Nope, they search for things like “no-mayo” potato salad (Hey Google! This is a no mayo potato salad!) And they search for Vegan potato salad (YES! This is a vegan potato salad.) Sooo, things weren’t looking good for my working title.

vegan potato salad with herbs

Turns out that people don’t even search for “oil and vinegar potato salad” that much, and much bigger fish have got that search term covered. Damn.

So I decided to call it Vegan Potato Salad with Herbs. I am so boring, but in my defense I am a slave to Google and I just wanted you to find this recipe. Because it is yummy as shit. Yo.

vegan potato salad in bowls


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No mayo was used in the making of this Vegan Potato Salad with Herbs. Just a simple simple oil and vinegar dressing and a ton of herbs turn this make ahead summer side dish into a spectacular treat. Adding the optional finely chopped sun dried tomatoes makes it extra special! | Healthy Seasonal Recipes | Katie Webster

vegan potato salad with herbs

  • Author: Katie Webster
  • Prep Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings 1x
  • Category: Side Dish
  • Method: Mixed
  • Cuisine: American


No mayo was used to make this vegan potato salad with herbs. Just a simple oil and vinegar dressing and herbs turn this summer side dish into a treat.



  • 4 pounds medium red or gold potatoes, peeled if desired and cut into 1 ½-inch pieces
  • ½ cup olive oil
  • ¼ cup white wine vinegar
  • 1 tablespoon whole grain mustard
  • 1 teaspoon sugar (optional)
  • 1 ¾ teaspoon salt
  • ½ teaspoon pepper
  • 1 ½ cup finely diced celery hearts
  • ½ cup chopped parsley
  • ½ cup chopped fresh chives or minced scallions
  • ¼ cup finely chopped oil packed sun dried tomatoes (optional)
  • 2 tablespoons chopped dill


  1. Steam potatoes in a large saucepan fitted with a steamer attachment, covered, until tender when pierced with a fork, 13 to 17 minutes.
  2. Whisk oil, vinegar, mustard, sugar (if using), salt and pepper in a large bowl. Add the hot potatoes and toss to coat. Let cool, stirring occasionally until room temperature, about 45 minutes. Add celery, parsley, scallions, sun dried tomatoes (if using), and dill and toss to combine. Serve immediately or refrigerate up to 48 hours.


  • Serving Size: 2/3 cup
  • Calories: 249
  • Sugar: 4 g
  • Sodium: 71 mg
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 4 g
  • Protein: 4 g
  • Cholesterol: 0 mg

Keywords: vegan potato salad

More Vegan Side Dishes:

Rainbow Panzanella 

Vegan Corn Salad with Jalapeño Cilantro Dressing

Balsamic Green Beans with Walnuts

Cucumber and Napa Cabbage Coleslaw

Skinny Oven Fries

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