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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Spring Herb Potato Salad

A rich, creamy, traditional-tasting potato salad, with a few non-traditional ingredients! Made with a vegan egg-less mayo dressing, our low fat rendition of this family favourite is packed with fresh herbs for vibrance and flavour.

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Yield: Serves 3-4


This is a fantastic option for picnics, lunches, or dinner parties where you are serving a lot of different dishes for people to share. In fact, your omnivorous friends and family are unlikely to even notice that it's completely plant-based!

You will need to cook and cool the potatoes before assembling the salad, so make sure you plan ahead. They have to be nice and cold so that the salad has the right consistency. You can cook them a few hours ahead of time, or even the day before and refrigerate them overnight.

You may notice that this recipe makes a lot of dressing, so you don't need to use the full amount Just pour as much as you want over the potatoes, and keep the rest for later. It's great on regular green salads & baked potatoes too.


  • 1 kg (2.2 lbs) washed potatoes
  • 1 small red onion, finely diced
  • 2 tbsp. chopped fresh dill
  • 2 tbsp. chopped fresh chives
  • 1 tbsp. finely chopped parsley
  • Freshly ground black pepper, to taste

For the dressing:

  • 300g (10.5 oz) silken tofu
  • 2.5 tbsp. mustard
  • 3 tsp. apple cider vinegar
  • 2 tsp. lemon juice
  • 1 tsp. maple syrup (or other liquid sweetener)


  1. Cut your potatoes into evenly sized chunks. Boil or steam until cooked. Rinse cooked potatoes under cold running water, transfer to a large bowl or container, and refrigerate for 3-4 hours until cold.
  2. To make the dressing, combine all 'dressing' ingredients in a blender or food processor and blend until completely smooth. Transfer to a glass jar or container and refrigerate until potatoes are ready.
  3. To assemble, combine the potatoes, red onion, dill, chives and parsley in a large bowl and season generously with black pepper. Add the desired amount of prepared dressing, then mix well to combine. Serve immediately, or return to the refrigerator and use within 2 days.

Any leftover prepared dressing will keep, refrigerated, for up to 1 week. It is not suitable for freezing.