Vegan Potato Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 Servings
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Calories
352 kcal
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Cuisine
International
Vegan Potato Salad
Description
The preparation begins by cutting potatoes into uniform pieces with skins intact, which helps maintain texture during boiling. They’re cooked in salted water until fork-tender. Meanwhile, a dressing is whisked together from olive oil, fresh parsley, chopped capers with some brine, Dijon mustard, and white wine vinegar, seasoned to taste.
Sliced onions are arranged to add a sharp bite, with hot drained potatoes added directly to them to infuse flavor. The dressing is stirred in gently to coat the potatoes without breaking them down, resulting in a mildly creamy, tangy salad with a mix of textures from tender potatoes and crisp onions.
This salad can be served immediately or chilled, making it flexible for various meals. The use of capers and mustard lends a distinctive, piquant flavor profile that differentiates it from traditional mayonnaise-based potato salads.
Ingredients
- 3 pounds potato baby dutch yellow variety
- 1/2 cup olive oil
- 1/2 cup parsley finely minced
- 2 tablespoons capers plus a tablespoon of the brine (optional, roughly chopped
- 2 tablespoons Dijon mustard whole grain/old style
- 3 tablespoons white wine vinegar
- 1 cup onion about 1/2 a medium onion, thinly sliced, white
Instructions
- Leave the skins on the potatoes and cut them in halves or quarters, depending on how big the potato is - you'll want pieces that are roughly the same size, about one inch. Rinse them thoroughly under cold water.
- Place the potatoes in a medium to large pan, then add enough cold water to cover them. Season generously with salt, and place over medium heat. Bring to a gentle boil.
- Cook until the potatoes are tender all the way through when gently pierced with a fork.
- While the potatoes are cooking, add the olive oil, minced parsley, chopped capers, mustard, and vinegar to a bowl and whisk to combine. Season with salt and pepper, and set aside.
- Add the sliced onions to a large bowl and set aside.
- When the potatoes are cooked, remove the pan from the heat and drain the hot water.
- Pour the drained hot potatoes directly into the bowl with the onions and let it sit for about a minute.
- Then, pour the dressing over the potatoes and stir gently to coat.
- Let the potato salad cool to room temperature and stir again a few times before covering and refrigerating.
- Serve at room temperature or cold!
Bom Apetite!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 352kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Sodium | 149mg | 6% |
| Potassium | 1033mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 433IU | 9% |
| Vitamin C | 54mg | 60% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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