Step 1

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.

Step 2

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.

Step 3

Prepare the vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar, mustard, minced shallot, garlic, salt, and black pepper.

Step 4

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.

Step 5

Pour the vinaigrette over the potatoes and add the chopped parsley. Toss to coat and adjust the saltiness to taste.

Step 6

Serve at room temperature or chilled! This vegan potato salad will keep for up to 2 days in the refrigerator.