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Export 7 ingredients for grocery delivery
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.
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