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Creamy Country Dijon Potato Salad
Diced potatoes simmer in eight cups of vegan broth, absorbing seasoning throughout rather than just on the surface. Once drained and cooled, they get tossed with a cup of vegan mayonnaise, a quarter cup of whole-grain Dijon, and finely chopped scallions for a tangy, textured dressing. A freezer shortcut cuts the cooling time from an hour to minutes. Serve the salad cold for four, or spoon it warm alongside roasted vegetables — both work equally well.
Equipment
- Stovetop
- Saucepan
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. Bring the liquid to a boil.
- 2Lower the heat to medium and simmer the potatoes for 6 to 10 minutes. You want them tender but not mushy so they hold their shape when tossed with the dressing.
- 3Drain the cooked potatoes and spread them out in a single layer on a baking sheet. Place the pan in the freezer for 20 minutes to cool them rapidly.
- 4Transfer the cooled potatoes to a medium mixing bowl. Fold in the mayonnaise, mustard, chopped scallions, and black pepper until the potatoes are evenly coated.
Nutrition
512kcal
Calories
4g
Protein
36g
Fat
2.5g
Fiber
1.5g
Sugar
1mg
Sodium
Notes
- Variation: Serve this potato salad warm by skipping the freezer step and folding the dressing directly into the freshly drained potatoes.
- Topping: Add crispy mushroom bacon or your favorite smoky alternative right before serving.
- Storage: Keeps in the fridge for up to 4 days in an airtight container.
