Fish Free Vegan Fresh Potato Salad

Total time50 min

Prep time15 min

Cook time20 min

4.8

(3)

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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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