Simple, summery, and satisfying, this healthy, oil-free Vegan Warm Dijon Potato Salad is a real crowd pleaser and perfect for picnics.
- 2 lbs. baby red skinned potatoes, unpeeled, halved *
- ½ cup red onion, fine dice
- 2 Tablespoons dill pickle relish (+/-) *
- 1 Tablespoon fresh parsley, fine chop
- ¼ cup distilled white vinegar
- 3 Tablespoons low-sodium vegetable broth *
- 1 Tablespoon tahini *
- 1 Tablespoon Dijon mustard (+/-) *
- 1 teaspoon reduced-sodium tamari *
- 1 teaspoon pure maple syrup
- ¼ teaspoon hot sauce *
- 1 Tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon dried ground mustard powder
- ¾ teaspoon sea salt (+/-) *
- 1/8 teaspoon black pepper (+/-)
- Halve the unpeeled baby red skinned potatoes, then place them into a medium stock pot covered with water, sprinkle with sea salt, and place onto the stove over high heat. Bring to a boil, then immediately lower to a very low boil. You don’t want the potatoes to break up by using a fast rolling boil. Simmer just until fork tender, about 13 to 15 minutes (or longer), then immediately remove, drain, and gently rinse under cold water for approximately 1 to 2 minutes. Set aside.
- In the meantime, chop the red onion, until finely diced, then place into a small bowl and cover with warm tap water for 5 minutes, then drain off the water and set aside.
- Make the Sauce by placing all the sauce ingredients into a small bowl and whisking to combine.
- Place the warm baby potatoes, drained red onions, dill pickle relish, and chopped parsley into a large bowl. Pour the sauce over and gently toss until the potatoes are thoroughly coated. Allow to set for 5 minutes, then gently toss again.
- Taste test for flavor. Add more seasoning, if needed. Best if served immediately while the potatoes are warm.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.