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RECIPE
9 INGREDIENTS3 STEPS30MIN

Vegan French Potato Salad

4.0
1 Ratings

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In the Kitchen with Jonny

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.
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This salad is delicious, easy to make, and very healthy!
30MIN
Total Time

In the Kitchen with Jonny

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
6 cups
Small  Red Potatoes
1/4 cup
Extra-Virgin Olive Oil
2 Tbsp
White Wine
or champagne vinegar
2 Tbsp
Vegetable Stock
2 cloves
Garlic , minced
2 Tbsp
Dijon Mustard
2
Small  Shallots , minced
2 Tbsp
Fresh Parsley , minced
to taste
Salt and Pepper

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Nutrition Per Serving

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CALORIES
209
FAT
9.4 g
PROTEIN
3.2 g
CARBS
27.5 g

Cooking Instructions

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Step 1
Halve the Red Potato (2 pound), 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 tablespoon), Extra-Virgin Olive Oil (4 tablespoon), White Wine (2 tablespoon), Garlic (2 clove), Dijon Mustard (2 tablespoon) and Salt and Pepper (to taste). Add warm potatoes, gently toss to coat; let it sit for ten minutes.
Step 3
Add Shallot (2) and Fresh Parsley (2 tablespoon) to potatoes and gently toss to combine. Taste and adjust seasoning to your liking. Serve immediately.

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Nutrition Per Serving
Calories
209
% Daily Value*
Fat
9.4 g
12%
Saturated Fat
1.4 g
7%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
27.5 g
10%
Fiber
2.9 g
10%
Sugars
2.7 g
--
Protein
3.2 g
6%
Sodium
104.0 mg
5%
Vitamin D
--
--
Calcium
24.2 mg
2%
Iron
1.3 mg
7%
Potassium
733.9 mg
16%
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