Vegan Honey Mustard Potato Salad

With the time change right around the corner, I have spring recipes on the brain. And this Vegan Honey Mustard Potato Salad has the best spring flavors. The mustard dressing is super tangy, tons of fresh herbs and super tender fingerling potatoes. Serve this warm, at room temperature or chilled. This is the perfect side dish!

Here’s what you need

Ingredients

• fingerling potatoes
• Vegan Honey Mustard Dressing
• fresh herbs – I used a mix of parsley, chives & basil

Equipment

• stock pot
• mixing bowl

Steps

Step 1: Prep the Potatoes

To get the potatoes going, keep them whole and add them to a large stock pot. Cover with water and place on the stove. Turn on the heat and bring to a boil. Boil for about 15 minutes, you want them to be fork tender, but not over-cooked.

Drain the potatoes and then place the empty pot back on the stove – with the heat off. Add the potatoes to the pot and cover. Let them steam in the pot for 20 minutes.

Step 2: Make the Dressing

I shared the recipe for this Vegan Honey Mustard Dressing last week and I knew that it would be the perfect dressing for a potato salad.

It has the perfect amount of tang and creaminess. And it only requires a few ingredients. Just add everything to a blender and blend until smooth.

Step 3: Assemble & Serve

Before we bring it altogether, I like to pick through the potatoes and cut any of the bigger ones in half.

Then, add all of the potatoes to a large mixing bowl. Pour the dressing over the potatoes and add chopped, fresh herbs.

Give it all a good toss. And now you have to deicide if you can restrain yourself from eating the whole thing then and there, or let it chill for a bit. It can be served at any temperature, so no judgement if you just jump right in.

Tips & Tricks

You could sub a different potato, just be sure to cut them into bite-sized pieces before adding the dressing.

This is great right away, but is also super tasty after the flavors have had time to marinate in the fridge.