Vegan Potato Salad with Chef Lynn Michelle

Vegan Potato Salad with Chef Lynn Michelle

Spring is finally here, which means it's time to gather with family and friends and enjoy some delicious food together. If you're looking for a tasty and healthy side dish to bring to your next Easter or spring party, then look no further than vegan potato salad. Chef Lynn Michelle has a fantastic recipe for Vegan Potato Salad that will leave everyone wanting more.


1 pound mini potatoes

1 cup olive oil

1 tablespoon Italian seasoning

½ teaspoon salt

½ teaspoon ground black pepper

1 whole sweet onion, sliced

6 small colored peppers, sliced

½ cup variety of olives, whole and sliced

¼ cup capers

1 cup carrots, shredded

1 large cucumber, sliced

1 cup banana peppers (whole and sliced)


Preheat oven to 425F. Rinse small potatoes with water and drain. Place drained potatoes into an edged baking pan; add sliced sweet onion, ½ cup olive oil, Italian seasoning, salt, and black pepper. Mix well. Place in oven and bake for about 25 minutes or until potatoes are just done. Do not overbake. Place in a large bowl.

Blend in peppers, olives, capers, carrots, cucumbers, banana peppers and ½ cup olive oil. Season to taste. Serve hot or cold. Optional: Sprinkle with nuts and/or vegan or regular cheese.

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