Potatoes

The Plantastic Vegan

I'm a Vegan trying hard to eat a Whole Food Plant Based No Oil diet. I like to try different bloggers recipes.

1lb fingerling potatoes

1 tbsp dijon mustard

⅛ tsp maple syrup

½ tsp lemon juice

¼ tsp lemon peel, freshly grated

1½ tsp red wine vinegar

1½ tsp shallots, minced

¼ tsp oregano, dried

¼ tsp thyme, dried

⅛ tsp kosher salt

⅓2 tsp black pepper

2 tsp, extra-virgin olive oil

Place potatoes in a large pot, covered with 1 inch of cold water, add 1 tablespoon of salt to the water.

Bring to a boil, then reduce to a simmer on medium-low heat and cook until potatoes are fork tender, about 15 to 20 minutes.

Drain potatoes and set aside.

In a large bowl, whisk together mustard, honey, lemon juice, peel, vinegar, shallots, parsley, thyme, rosemary, salt, pepper and olive oil. Adjust seasoning as needed.

Add warm potatoes to the dressing and stir to combine.

Serve at room temperature, can be refrigerated and served up to one day after preparing.

Fingerling Potatoes with Lemon Herb Dressing

Page footer