Eosinophilic Esophagitis Friendly Vegan Fresh Mustard Potato Salad
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Learn more →Ingredients
6 servings
- 2 lbs baby yukon gold potatoes, halved
- 1 tbsp kosher salt, for the cooking water
- 4 scallions, thinly sliced (green parts only)
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh dill, roughly chopped
- 2 stalks celery, thinly sliced
For the dressing
- 3 tbsp whole-grain mustard
- 1 tbsp dijon mustard
- 3 tbsp apple cider vinegar
- 1 tsp maple syrup
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
- ¼ cup extra-virgin olive oil
Instructions
- 1
Place the halved potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are tender when pierced with a fork with no resistance, about 12–15 minutes.
- 2
Drain the potatoes through a colander and spread them in a single layer on a sheet pan or large plate to release steam for 5 minutes — you want them dry on the surface but still warm.
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