German-inspired Vegan Potato Salad

local_grocery_store Ingredients

• 2 lbs potatoes, peeled and cubed (about 6 medium potatoes)
• 1/2 red onion, finely chopped (about 1/2 cup)
• 1/4 cup apple cider vinegar
• 2 tbsp Dijon mustard
• 1 tbsp maple syrup
• 1/4 cup olive oil
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh chives, chopped

restaurant_menu Method

1. 1.Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10-12 minutes, or until tender but still firm.
2. 2.Meanwhile, in a small bowl, whisk together the red onion, apple cider vinegar, Dijon mustard, maple syrup, and olive oil to make the dressing.
3. 3.Drain the potatoes and transfer to a large bowl. Pour the dressing over the warm potatoes and toss to coat. Add the chopped parsley and chives and stir to combine.
4. 4.Serve warm or at room temperature.

lightbulb_outline Tips

• chevron_rightFor a creamier dressing, you can add 1/4 cup of vegan mayonnaise to the dressing.
• chevron_rightThis salad can be made ahead of time and stored in the refrigerator for up to 3 days.