Vegan Potato Salad Recipe – Herby Potato Salad Recipe – How To Make Vegan Potato Salad

Prep: 30 mins – Cook: 10 mins – Total: 40 mins


  • 1 1/2lb fingerling potatoes
  • 1/4 cup extra virgin olive oil
  • 1/3 cup fresh parsley leaves
  • 1/4 cup fresh dill
  • 2 tablespoons dijon mustard
  • 1 tablespoon diced shallot
  • juice of 1 lemon
  • salt and pepper, to taste
  • 1/4 cup reserved potato water
  • 1 cup asparagus, chopped into 2” pieces
  • 5 radishes, thinly sliced
  • garnish: extra chopped parsley and dill


  1. Slice fingerling potatoes in half (the long way) then place in a pot of salted water. Bring to a boil on the stove, then simmer for 6-8 minutes, or until potatoes are tender. Reserve 1/4 cup of potato water before draining potatoes and setting them aside to cool.
  2. In the meantime, steam your asparagus and slice your radishes. Set aside.
  3. Time to make the dressing! Place parsley and dill in a high speed blender with dijon mustard, lemon juice, shallot, and olive oil. Blend until all ingredients are combined then stream in reserved potato water and salt and pepper.
  4. Pour your desired amount of dressing over the potatoes and stir to coat. Add in the asparagus and radish and garnish with more chopped herbs.

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Vegan Carrot Lox Recipe – Vegan Lox Recipe – How To Make Vegan Lox

Prep: 5 mins – Cook: 20 mins – Total: 25 mins


  • 4 carrots
  • 1 tablespoon tamari
  • 1 teaspoon liquid smoke
  • 1 teaspoon Sea Kelp Seasoning


  1. Preheat oven to 400°. Line a baking sheet with aluminum foil.
  2. Use a vegetable peeler to peel carrots into thin strips. Place in a bowl and toss with tamari, liquid smoke and seasoning.
  3. Place on baking sheet. Fold aluminum foil around carrots so they are completely covered. Bake for 20 minutes.
  4. Remove from oven and let cool (place in fridge to speed this up). Serve with my suggestions or your favorites!

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Avocado Egg Salad Recipe

PREP: 5 mins – COOK: 20 mins – TOTAL: 25 mins


  • 1 large avocado peeled, pitted and finely diced
  • 3 hard boiled eggs roughly chopped
  • 2 tbsp red onion chopped
  • 2 tbsp mayonnaise
  • 1 tbsp chives chopped
  • 1 tbsp parsley chopped
  • 1 tsp lemon juice
  • salt and pepper
  • lettuce leaves optional, for serving


  • Add all of the ingredients to a mixing bowl and stir to combine.
  • Eat the avocado egg salad plain, topped on your favorite bread or on lettuce leaves.

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No Mayo, Vinegar Coleslaw Recipe

PREP: 20 mins – TOTAL: 20 mins


  • 1 head of green cabbage finely shredded
  • 1 large carrot grated
  • 1/2 yellow or red onion finely sliced


  • 1/3 cup apple cider vinegar
  • 3 tbsp olive oil
  • 1 tbsp honey (or more, depending on sweetness)
  • 1/2 tbsp Dijon mustard
  • 1 tsp celery seed
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  1. Add the shredded green cabbage, carrot and onion to a large bowl.
  2. In a smaller bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt and pepper to create the dressing. Taste the dressing and decide if you’d like to add more honey.
  3. Add about half of the dressing to the cabbage, onions and carrots and gently toss. Slowly add more dressing until you’ve reached your desired consistency.
  4. Serve and enjoy!

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