A simple vegan French potato salad recipe made with a tangy, grainy Dijon mustard vinaigrette and fragrant fresh herbs.
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– 1.5 lb Yukon gold potatoes – 2 tbsp Dijon Mustard (your choice of grainy or creamy) – 4 tbsp extra virgin olive oil – 2 tsp Apple cider vinegar - to taste – 1/4 cup fresh onion chives - chopped – 2 tbsp fresh thyme leaves – 2 tbsp flat leaf parsley or tarragon - chopped – 1 pinch sea salt + more to taste – 1 pinch black pepper - freshy cracked – 2 leaves bay (optional)
Bring to a boil and cook the potatoes for about 15 to 20 minutes until tender but still al dente. Use a knife to check for doneness after 12 minutes. If the knife comes out easy with very little or no resistance then the potatoes are done.
Drain the potatoes and discard the bay leaves. Allow them to cool completely while drying off in their own steam. Once cool enough to handle gently peel and discard the skins. They should easily come right off.
Whisk together the olive oil with the dijon mustard, apple cider vinegar, parsley, thyme or tarragon and chives. Reserve some of the herbs for garnish. Season to taste with a little sea salt then pour it over the sliced potatoes.
Using a spatula gently fold the dressing into the potatoes until nicely coated. Adjust seasonings with more sea salt and freshly cracked black pepper. Serve at room temperature garnished with more fresh herbs like chives and tarragon.
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