Ingredients and Weight:
- 2 pounds baby potatoes, halved
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup vegan mayonnaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2/5 (easy)
Preparation Method Steps:
- Place the potatoes in a large pot of cold water. Bring to a boil over high heat and cook until tender, about 15-20 minutes.
- Drain the potatoes and transfer to a large bowl. Allow to cool slightly.
- Add the celery, red onion, parsley, chives, mayonnaise, vinegar, and mustard to the potatoes. Season with salt and black pepper to taste and toss to combine.
- Serve immediately or chill for later.
Nutritional Information:
Per serving (about 1/2 cup):
- Calories: 200
- Fat: 10g (3g saturated)
- Carbohydrates: 30g (2g fiber, 10g sugar)
- Protein: 5g
Dish Characteristics:
- Creamy and tangy
- Crisp and flavorful
- Perfect for a summer picnic or side dish
- Dairy-free and suitable for American taste
User Comments:
- "This potato salad is delicious and refreshing! It's the perfect side dish for any summer gathering."
- "I love that this recipe is dairy-free. It's a great option for those with allergies or dietary restrictions."
- "The Parisian-style dressing is so flavorful and complements the potatoes perfectly."
Special Precautions and Tips:
- If you don't have vegan mayonnaise, you can use regular mayonnaise.
- You can add other vegetables to this salad, such as bell peppers, carrots, or cucumbers.
- Serve the salad chilled for a more refreshing flavor.
