Anti Inflammatory Vegan Herbed Potato Salad with Chives
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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 white wine vinegar, divided
- 1 tsp dijon mustard
- 1 tsp maple syrup
Ingredient noteThough large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1.2 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
- ¼ cup extra-virgin olive oil
For the salad
- ½ cup fresh chives, thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh dill, roughly chopped
- 3 stalks celery, thinly sliced
- ¼ red onion, very thinly sliced
For serving
- flaky sea salt, to taste (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
Drain the potatoes in a colander and transfer them to a large mixing bowl while still hot. Drizzle 1 tbsp of the white wine vinegar over the potatoes and toss gently to coat, then spread them in a single layer and let cool for 15–20 minutes, until just warm to the touch.
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