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Recipes
Vegan French Potato Salad
Recipe

10 INGREDIENTS • 3 STEPS • 30MINS

Vegan French Potato Salad

4.0
1 rating
This salad is delicious, easy to make, and very healthy!
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Vegan French Potato Salad
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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
1/4 cup
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
Nutrition Per Serving
VIEW ALL
Calories
207
Fat
9.4 g
Protein
3.2 g
Carbs
27.1 g
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 (1/4 cup), 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 (1/4 cup), 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
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Dairy-Free
American
Shellfish-Free
Vegan
Vegetarian
Side Dish
Summer
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