Ingredients:
- 1.5 lb Yukon gold potatoes
- 2 tbsp Dijon mustard (your choice of grainy or creamy)
- 2 tsp apple cider vinegar, or to taste
- 1/4 cup fresh chives, chopped
- 2 tbsp fresh thyme leaves
- 2 tbsp flat-leaf parsley or tarragon, chopped
- 1 pinch sea salt, plus more to taste
- 1 pinch freshly cracked black pepper
- 2 bay leaves (optional)
- 1/4 cup vegetable broth (to replace olive oil)
Instructions:
1. Cook the Potatoes:
- Scrub and rinse the potatoes well, then add them to a large pot and cover with water by an inch or so. Add the bay leaves (if using) and a generous pinch of salt to the water, making it taste like salt water.
- Bring to a boil and cook the potatoes for about 15 to 20 minutes until tender but still al dente. Check for doneness after 12 minutes using a knife; if it comes out easily with little or no resistance, the potatoes are done.
2. Cool and Peel the Potatoes:
- Drain the potatoes and discard the bay leaves. Allow them to cool completely while drying off in their own steam. Once cool enough to handle, gently peel and discard the skins. The skins should come off easily.
- Slice the potatoes into 1/4-inch slices using a sharp knife. Transfer to a large bowl and let them cool further.
3. Prepare the Dijon Mustard Vinaigrette:
- In a small bowl, whisk together the Dijon mustard, apple cider vinegar, vegetable broth, parsley, thyme or tarragon, and chives. Reserve some of the herbs for garnish. Season to taste with a little sea salt.
4. Combine and Serve:
- Pour the vinaigrette over the sliced potatoes. Using a spatula, gently fold the dressing into the potatoes until they are nicely coated. Adjust the seasoning with more sea salt and freshly cracked black pepper to taste.
- Serve at room temperature, garnished with additional fresh herbs like chives and tarragon.
Enjoy your oil-free Vegan French Potato Salad!