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Country Dijon Potato Salad
Potato salad is a universal comfort food that fits perfectly on any dinner table. This version uses whole-grain Dijon mustard and vegan mayonnaise to create a rich, tangy dressing. Boiling the potatoes in savory broth adds a deep layer of flavor before they are quickly chilled and mixed. You can serve this dish cold for a classic picnic side or mix it up warm for a cozy weeknight addition. It pairs beautifully with hearty mains and simple roasted vegetables.
Ingredients
- 5 INGREDIENTS OR LESS
- 8 cups Vegan Chicken Broth or store-bought
- 2 (10- to 15-ounce) potatoes, peeled and cut into ½ -inch dice
- 2 tablespoons sea salt
- 1 cup vegan mayonnaise
- ¼ cup whole-grain Dijon mustard
- 2 scallions, white and green parts, finely chopped
- 1 teaspoon freshly ground black pepper
Instructions
- 1Combine the broth, diced potatoes, and salt in a large pot over high heat and bring the liquid to a boil.
- 2Lower the heat to medium and simmer the potatoes for 6 to 10 minutes until they are tender but not mushy.
- 3Check the potatoes to ensure they remain firm enough to hold their shape when tossed with the dressing.
- 4Drain the cooked potatoes and spread them out in a single layer on a baking sheet, then place the pan in the freezer for 20 minutes to cool rapidly.
- 5Move the cooled potatoes to a medium mixing bowl and fold in the mayonnaise, mustard, chopped scallions, and black pepper until evenly coated.
Nutrition
512kcal
Calories
4g
Protein
36g
Fat
2.5g
Fiber
1.5g
Sugar
1mg
Sodium