Description
A simple, flavorful vegan French-style potato salad with a tangy mustard vinaigrette, perfect for picnics and gatherings.
Ingredients
- 1.5 pounds Baby Yellow Potatoes
- Sea Salt to taste
- Black Pepper to taste
- 2 stalks Diced Green Onion
- 1/4 cup Fresh Chopped Parsley
- 2 tablespoons Fresh Chopped Dill
- 2 tablespoons Spicy Brown Mustard or Dijon mustard
- 1 clove Minced Garlic
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Red Wine Vinegar
- 1/3 cup Good Olive Oil
Instructions
- Rinse and scrub the baby yellow potatoes. Slice them into 1/4-inch thick rounds.
- Boil potatoes in salted water for 10–15 minutes until tender but firm.
- Drain and rinse potatoes with cool water to stop cooking.
- Season potatoes with sea salt, black pepper, and a splash of apple cider vinegar. Set aside.
- In a bowl, whisk together spicy brown mustard, minced garlic, salt, pepper, red wine vinegar, and remaining apple cider vinegar.
- Gradually whisk in olive oil until emulsified. Fold in fresh dill.
- Gently add the dressing to the cooled potatoes along with green onions and parsley.
- Toss lightly to coat, being careful not to break the potatoes. Taste and adjust seasoning if needed.
- Serve warm, chilled, or at room temperature.
Notes
- Garnish with extra parsley or dill before serving for added freshness.
- Leftovers can be stored in the refrigerator for up to 4 days.
- Avoid freezing the salad as potatoes may become mushy.
- For a creamier texture, mix in a spoonful of vegan mayo or yogurt into the dressing.
- Feel free to swap dill with basil or cilantro for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Dressing
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 200 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
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