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SideChef
Recipes
Dairy-Free
Vegan French Potato Salad

10 INGREDIENTS • 3 STEPS • 30MINS

Vegan French Potato Salad

Recipe

4.0

1 rating
This salad is delicious, easy to make, and very healthy!
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This salad is delicious, easy to make, and very healthy!
author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg

30MINS

Total Time

$0.58

Cost Per Serving

Ingredients

Servings
6
us / metric
Red Potato
6 cups
Small Red Potatoes
Extra-Virgin Olive Oil
4 Tbsp
Extra-Virgin Olive Oil
White Wine
2 Tbsp
White Wine
or champagne vinegar
Vegetable Stock
2 Tbsp
Vegetable Stock
Garlic
2 cloves
Garlic, minced
Dijon Mustard
2 Tbsp
Dijon Mustard
Shallot
2
Small Shallots, minced
Fresh Parsley
2 Tbsp
Fresh Parsley, minced
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
207
Fat
9.4 g
Protein
3.2 g
Carbs
27.1 g
Love This Recipe?
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Vegan French Potato Salad
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author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg

Cooking Instructions

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step 1
Halve the Red Potatoes (6 cups), or quarter them, if they are larger. Put them into a large pot of cold salted water, boil until potatoes are just cooked through, they should be tender not mushy. Drain.
step 1 Halve the Red Potatoes (6 cups), or quarter them, if they are larger. Put them into a large pot of cold salted water, boil until potatoes are just cooked through, they should be tender not mushy. Drain.
step 2
In a bowl, whisk together Vegetable Stock (2 Tbsp), Extra-Virgin Olive Oil (4 Tbsp), White Wine (2 Tbsp), Garlic (2 cloves), Dijon Mustard (2 Tbsp), Salt (to taste), and Ground Black Pepper (to taste). Add warm potatoes, gently toss to coat; let it sit for ten minutes.
step 2 In a bowl, whisk together Vegetable Stock (2 Tbsp), Extra-Virgin Olive Oil (4 Tbsp), White Wine (2 Tbsp), Garlic (2 cloves), Dijon Mustard (2 Tbsp), Salt (to taste), and Ground Black Pepper (to taste). Add warm potatoes, gently toss to coat; let it sit for ten minutes.
step 3
Add Shallots (2) and Fresh Parsley (2 Tbsp) to potatoes and gently toss to combine. Taste and adjust seasoning to your liking. Serve immediately.
step 3 Add Shallots (2) and Fresh Parsley (2 Tbsp) to potatoes and gently toss to combine. Taste and adjust seasoning to your liking. Serve immediately.

Tags

Dairy-Free
American
4th of July
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Potatoes
Labor Day
Salad
Memorial Day
Side Dish
Summer
Vegetables
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