A tangy, herb-forward potato salad served warm or chilled. Classic Mustard Vinaigrette Potato Salad
From Cooking Vegan by Vesanto Melina MS, RD and Chef Joseph Forest, Book Publishing Co, page 111
Servings: ~10 cups
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients
- 3.5 lbs red potatoes
- 1/3 cup red wine vinegar
- 1/4 cup olive oil
- 2 tbsp Dijon mustard
- 1 tsp caraway seeds
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup olives
- 1 cup diced peppers
- 1/4 cup parsley
- Optional green onions
Instructions
- Boil potatoes until tender; drain.
- Whisk vinegar, oil, mustard, spices, salt, and pepper.
- Toss warm potatoes with dressing.
- Chill for 1 hour.
- Add remaining ingredients and mix gently.
