Herby Potato Salad With Grainy Mustard Vinaigrette

This article provides a recipe for herby potato salad with grainy mustard vinaigrette, a vegan side dish made with baby potatoes, lentils, parsley, basil, and dill. The salad is filling thanks to the addition of lentils, which also provide plant protein. The vinaigrette, made with lemon juice, olive oil, green onions, grainy mustard, and other seasonings, gives the salad a tangy and slightly spicy flavor without the need for mayo. It can be served chilled or at room temperature and pairs well with vegan barbecue dishes, sandwiches, or burgers.

The recipe is from Desiree Nielsen's cookbook "Plant Magic" and serves six as a side dish. Leftovers can be stored in the fridge for up to three days, making it a convenient option for picnics, weekend meals, or make-ahead cooking. The mix of flavors and textures makes this herby potato salad a versatile dish that can be enjoyed in various settings.