Vegan Potato Salad

This vegan potato salad is an easy-to-make side dish that highlights gold potatoes tossed in an simple and delicious vinaigrette. This no mayo potato salad bursts with salty tang and is great to make-ahead for the week and perfect for sharing in type of gathering. - Recipe easily doubled!

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Leave 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. 2Place 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. 3Cook until the potatoes are tender all the way through when gently pierced with a fork.
4. 4While 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. 5Add the sliced onions to a large bowl and set aside.
6. 6When the potatoes are cooked, remove the pan from the heat and drain the hot water.
7. 7Pour the drained hot potatoes directly into the bowl with the onions and let it sit for about a minute.
8. 8Then, pour the dressing over the potatoes and stir gently to coat.
9. 9Let the potato salad cool to room temperature and stir again a few times before covering and refrigerating.
10. 10Serve at room temperature or cold!