Salade de pommes de terre végétalienne (inspiration française !)

Ingrédients

• 8 baby potatoes
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar (or balsamic vinegar)
• 2 tsp yellow mustard
• 1 shallot (minced)
• 1 clove of garlic (minced)
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• 2-3 tbsp chopped parsley (or cilantro or scallions)

Préparation

1. 1

   Cook the potatoes: Clean the potatoes under cold water. Drain and add them to a medium pot. Cover with water and add a pinch of salt.

2. 2

   Bring to a boil and let simmer for about 20 minutes or until the potatoes are fork-tender. Drain and let cool for about 30 minutes.

3. 3

   Prepare the vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar, mustard, minced shallot, garlic, salt, and black pepper.

4. 4

   Peel the potatoes using a thin knife or a vegetable peeler. Slice the potatoes in 1/2-inch thick slices and transfer to a mixing bowl.

5. 5

   Pour the vinaigrette over the potatoes and add the chopped parsley. Toss to coat and adjust the saltiness to taste.

6. 6

   Serve at room temperature or chilled! This vegan potato salad will keep for up to 2 days in the refrigerator.