The Best Potato Salad Vinaigrette: A Refreshing Vegan Delight
Discover the vibrant flavors of Potato Salad Vinaigrette, a refreshing vegan dish perfect for summer gatherings.
Equipment
- Large stockpot
- Mixing bowl
Ingredients
For the Salad
- 2 pounds Red Potatoes Tender when boiled, choose new or small ones for a buttery texture.
- 4 scallions Scallions For a fresh, oniony crunch; chives can be an excellent substitute.
- 1/4 cup Fresh Parsley These herbs add a lovely freshness; cilantro could replace them if desired.
- 1/4 cup Fresh Dill These herbs add a lovely freshness; cilantro could replace them if desired.
For the Dressing
- 1/4 cup Red Apple Vinegar Provides acidic depth; white wine vinegar is a milder alternative.
- 3 tablespoons Whole Grain Dijon Mustard Imparts a zesty flavor profile; yellow mustard gives a more classic taste.
- 1/2 cup Olive Oil Binds the vinaigrette, enhancing mouthfeel; swap for avocado oil for a neutral flavor.
- 1 teaspoon Salt Essential to elevate and balance all the flavors in your potato salad vinaigrette.
- 1 teaspoon Pepper Essential to elevate and balance all the flavors in your potato salad vinaigrette.
Instructions
Directions
- Begin by placing the red potatoes in a large stockpot. Cover them with water, bring to a boil, and cook until tender, about 20 minutes.
- Drain the potatoes and let them cool for a few minutes. Once cool enough to handle, cut each potato in half to create bite-sized pieces.
- In a mixing bowl, whisk together red apple vinegar and whole grain Dijon mustard. Gradually drizzle in olive oil, continuing to whisk until emulsified.
- Add the cooled potato halves to the vinaigrette and gently toss to ensure each piece is thoroughly coated.
- Fold in the chopped scallions, parsley, and dill. Season generously with salt and pepper.
- This salad can be served immediately at room temperature or chilled for a refreshing side dish.
Notes
Garnish with extra herbs or a sprinkle of paprika for a pop of color if desired.