French Style Potato Salad

For all of you out there who don't like mayo-this potato salad is for you! Simple and zesty, but scrumptious! This recipe is naturally gluten-free and vegan, which makes it a great choice for parties or potlucks.

Ingredients

Potatoes Mixture

• 2 pounds Baby yellow potatoes
• 1 Pinch Sea salt and black pepper
• 1 cup Green onion, diced
• 1/4 cup Fresh parsley, chopped (optional)

Dressing

• 2 1/2 Tbsps. Spicy brown mustard (or Dijon mustard)
• 3 Cloves garlic, minced
• 1/4 tsp each sea salt and black pepper (plus more to taste)
• 1/4 tsp French Herb Salt
• 3 Tbsps. Chianti Red wine vinegar (or white wine vinegar)
• 3 Tbsps. Herbs de Provence Extra Virgin Olive Oil 
• 1/4 cup Fresh Dill, chopped

Instructions

1. Rinse and scrub potatoes, then slice into 1/4-inch slices. Add to a large saucepan and cover with water. Add a healthy dash of salt (for flavor) and bring to a boil. Once boiling, reduce heat slightly (to medium/high) and continue cooking for 10-15 minutes or until the potatoes are easily pierced with a knife and also easily slide off the knife. 
2. Once the potatoes have finished cooking, drain and rinse with cool water. Then once mostly dry, add to a large serving bowl. Set aside.
3. While potatoes are cooking, prepare dressing. Add mustard, garlic, French salt, pepper, vinegar, and  to a mixing bowl and whisk to combine. Then, while continuing to whisk, slowly stream in the olive oil to emulsify the oil and vinegar. Add the dill and whisk once more.  
4. Add the dressing to the potatoes along with the green onion and parsley, and toss to combine. 
5. Serve warm, chilled, or room temperature. Store leftovers covered in the refrigerator up to 4 days.

Recipe modified from the blog "Minimalist Baker"