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Recipes
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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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
This salad is delicious, easy to make, and very healthy!
30MINS
Total Time
$0.58
Cost Per Serving
Ingredients
Servings
6
us / metric
Red Potato
6 cups
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
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
207
Fat
9.4 g
Protein
3.2 g
Carbs
27.1 g
Love This Recipe?
Add to plan
logo
Vegan French Potato Salad
Save
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 InstructionsHide images
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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