Vegan Rosemary Potato Salad

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Creamy Vegan Rosemary Potato Salad is filled with fluffy potatoes, fresh lemon and rosemary, and an easy oil-free mayo

Add green beans and vegan bacon crumbles to make it extra special! Perfect for any occasion, from backyard cookouts to dinner parties.

Fresh rosemary Oil-Free Vegan Mayo  Garlic Lemon juice Gold potatoes Green beans  Vegan Bacon Bits


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How To Make It

Remove the leaves from one sprig of rosemary. Discard the stem, and finely chop the leaves (you should have about 1 tsp chopped).

Place cut potatoes in a large pot. Fill with water so that the potatoes are covered by about 1 inch. Add the remaining rosemary sprig and 1 teaspoon of salt to the pot. Cover and bring to a boil.

Use a mesh strainer to transfer the potatoes to a colander, leaving the hot water in the pot. Thoroughly rinse the potatoes under cold water to stop the cooking.

Return the water to a simmer, and add the green beans. Cook for about 5 minutes or until bright green and crisp-tender.

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