Eosinophilic Esophagitis Friendly Vegan Fresh 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
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 1 tsp maple syrup
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
For the salad
- 3 stalks celery, thinly sliced
- ⅓ cup red onion, finely diced
- ¼ cup fresh parsley, roughly chopped
- 2 tbsp fresh chives, thinly sliced (optional)
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 for 12–15 minutes, until a fork slides through the thickest piece with no resistance.
- 2
While the potatoes cook, whisk together the olive oil, red wine vinegar, Dijon mustard, maple syrup, 1/2 tsp kosher salt, and black pepper in a small bowl until smooth and emulsified.
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