Ensalada de patata vegana

Ingredientes

• 3 pounds baby Dutch yellow potatoes
• 1/2 cup olive oil
• 1/2 cup parsley, finely minced
• 2 tablespoons capers, roughly chopped (plus a tablespoon of the brine (optional))
• 2 tablespoons whole grain/old style Dijon mustard
• 3 tablespoons of white wine vinegar
• 1 cup of thinly sliced white onion (about 1/2 a medium onion)

Preparación

1. 1

   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.

2. 2

   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.

3. 3

   Cook until the potatoes are tender all the way through when gently pierced with a fork.

4. 4

   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.

5. 5

   Add the sliced onions to a large bowl and set aside.

6. 6

   When the potatoes are cooked, remove the pan from the heat and drain the hot water.

7. 7

   Pour the drained hot potatoes directly into the bowl with the onions and let it sit for about a minute.

8. 8

   Then, pour the dressing over the potatoes and stir gently to coat.

9. 9

   Let the potato salad cool to room temperature and stir again a few times before covering and refrigerating.

10. 10

    Serve at room temperature or cold!