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Vegan French Style Potato Salad

Paulina Suonvieri

Bon Appetite!

If I’m gong to be totally honest, I think potato salads are so underestimated. Boiled potatoes, yes, are plain and don’t have much flavor, but when making a salad of the potatoes and adding other ingredients to it, you can create one amazing, flavorful and luxurious dish of the otherwise plain potatoes. There are endless of variations when it comes to potato salads, and worldwide you can find many different kinds of potato salads. This time, I wanted to make a fresh potato salad that was thick, gooey and based on mayonnaise, and decided to go for a vegan French Style Potato Salad. Read further to learn more.

THIS RECIPE IS:

  • Vegan

  • Gluten Free

  • Nut free

  • Egg Free

  • Fresh

  • Simple to make and only need a few ingredients

  • Great side dish to your protein source

  • Just as suiting to have for your meal prep as to serve for festive (summer) occasions.

Vegan French Style Potato Salad

INGREDIENTS:

approx 700 g potatoes*

0.5 Red onion

0.5 shallot onion

4 tbsp finely chopped dil

2 tbsp finely chopped parleys

1-1.5 tbsp capers OR 1-2 diced dil pickles

2 tsp mustard

2 tbsp olive oil

1 tbsp red wine vinegar

a pinch of sugar

Salt and black pepper

HOW TO MAKE:

  • Peel* and cut the potatoes into halves. Boil up salted water in a sauce pan and boil the potatoes.

  • Cut or slice the red onion and the shallot. Finely chop the dil and parsley.

  • Combine mustard, olive oil, vinegar and sugar in a small bowl to a dressing.

  • When the potatoes are cooked, cut into smaller bites and place in a bowl. Add the onions and herbs. Drizzle over the dressing nd finish with black pepper and salt. Combine. Taste. Add more salt if needed.

  • Let it stand, preferably, for at least 1 hour before serving so the potatoes gets flavor from the dressing.

NOTES*:

  • I recommend you to use small fresh potatoes for this recipe and keep the peel on. Scrub the peel and keep it on. If you don’t have access to fresh potatoes, you can use “big, ordinary” one but be sure you cut them into smaller bites.

  • Cover the bowl with plastic foil or place the potato salad in an airtight container and have this potato salad stored in the fridge for a few days.