The Vegan Chef "Eating a vegan diet doesn't have to be boring. In fact, there is no reason why it shouldn't be the most exciting way to eat. Fresh plant-based foods, organically grown and naturally prepared, are among nature's most healthful and delicious gifts." -- Chef Beverly Lynn Bennett

Reprinted with permission from Chef Beverly Lynn Bennett, The Vegan Chef.

French Potato Salad
Yield: 1 1/2 quarts

Ingredients

• water
• 3 lbs. Yukon Gold potatoes, washed well
• 1/3 cup vegetable stock
• 2 T. white wine
• 3 T. olive oil
• 3 T. white wine vinegar
• 1 T. Dijon mustard
• 3/4 t. sea salt
• 1/4 t. freshly ground black pepper
• 1/4 cup freshly chopped parsley
• 2 T. freshly chopped dill
• 2 T. freshly chopped tarragon
• 1 cup green onions, thinly sliced

Directions

In a large pot, cook the whole potatoes in boiling water for 15-20 minutes or until fork tender. Carefully drain, rinse with cold water, and set aside to cool for 30 minutes. When cool enough to handle, thinly slice the potatoes and transfer them to a large bowl. Pour the vegetable stock and white wine over the potatoes, toss gently to thoroughly coat, and then set them aside to cool. In a small bowl, place the olive oil, vinegar, mustard, salt, and pepper, and whisk well to combine. Add the herbs and whisk well to thoroughly incorporate them into the mixture. Drizzle the dressing over the potatoes, add the green onions, and toss gently to thoroughly coat the potatoes with the dressing. Cover and chill for 30 minutes or more to allow the flavors to blend. Gently toss the potato salad again and allow it to come to room temperature before serving.