Vegan Potato Salad With Creamy Mustard Vinaigrette
 
Prep time
Cook time
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The secret to this potato salad is tossing the cubed potatoes with the vinaigrette while they are still warm so the flavors absorb. You can also omit the vegan mayonnaise. I made a big batch because I was serving it at a party. Cut this recipe in half for a family dinner.
Author:
Recipe type: Side
Cuisine: American
Serves: 8-10
Ingredients
  • 3½-4 lbs red or gold potatoes, unpeeled and chopped into cubes
  • 3 cups chopped celery
  • 1 cup chopped red onions
  • ½ cup chopped fresh parsley
  • ¼ cup chopped fresh tarragon (or 1 teaspoon dried)
  • ⅓ cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon maple syrup
  • 1 tablespoon lemon juice
  • ⅓ cup extra-virgin olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • Sprinkle of paprika for garnish
  • ¼ cup vegan mayonnaise or more (optional)
Instructions
  1. In a large saucepan, place potatoes in salted water. Bring to boil, cook just until tender when pierced with a fork, 20 or more minutes. Check often so they don't get mushy.
  2. Whisk vinegar, lemon juice, mustard, salt, pepper and olive oil in a large bowl. Taste and adjust seasonings. Add warm potatoes, celery and red onion, herbs and toss. Cover and refrigerate. Before serving (optional) add the vegan mayonnaise. Garnish with fresh chopped parsley and tarragon. I also like to garnish with a sprinkle of paprika.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/veganpotatosalad/