Zingy Vegan Potato Salad (Mayo-Free)
This vibrant vegan potato salad combines creamy spuds, fresh herbs, and a lemon-mustard dressing for a delicious side that's dairy-free.
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Pot
- Colander
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
- Skillet
- Stove
- Fork
Ingredients
- 1.6 lb (750 g) baby potatoes ((a.k.a. new potatoes))
- 4 tablespoons extra-virgin olive oil
- 1½ tablespoons vegan Dijon mustard ((see notes))
- ½ lemon, zest and juice ((plus more to taste))
- Small handful fresh parsley, chopped
- 3 spring onions, thinly sliced
- 2 tablespoons capers ((optional))
- 3 tablespoons toasted pine nuts ((optional))
- Salt
- pepper
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