This simple French-inspired vegan potato salad is prepared with baby potatoes and comes with a garlicky homemade vinaigrette! It takes less than 30 minutes and just 7 ingredients. A hearty and flavorful plant-based appetizer!
Cook the potatoes: Clean the potatoes under cold water. Drain and add them to a medium pot. Cover with water and add a pinch of salt.
Bring to a boil and let simmer for about 20 minutes or until the potatoes are fork-tender. Drain and let cool for about 30 minutes.
Prepare the vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar, mustard, minced shallot, garlic, salt, and black pepper.
Peel the potatoes using a thin knife or a vegetable peeler. Slice the potatoes in 1/2-inch thick slices and transfer to a mixing bowl.
Pour the vinaigrette over the potatoes and add the chopped parsley. Toss to coat and adjust the saltiness to taste.
Serve at room temperature or chilled! This vegan potato salad will keep for up to 2 days in the refrigerator.
Notes
Salt the boiling water. Generously salt the boiling water to allow the potatoes to absorb some of the saltiness.
Peel or not. If you want a bit more texture and color, simply keep the potatoes unpeeled.
Make sure to season properly. You don't want a bland potato salad! It should be perfectly salty and a little bit peppery so taste and adjust accordingly.
Let the salad sit for at least 30 minutes. This will allow the flavors to merge and the vinaigrette to infuse the potatoes.