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![French Potato Salad Bowl Potatoes and greens in wooden bowl](https://aarp.widen.net/content/eni21c2rji/jpeg/PlantifullySimple%20FrenchPotatoSaladBowl.jpg?crop=true&anchor=0,494&q=80&color=ffffffff&u=7xsf69&w=1365&h=784)
Potato salad often brings to mind the gloppy, mayonnaise-y picnic staple. But in Southern France, potato salad is a whole other story — fresh and light, with tons of herbs and ground mustard. In my version, I also add a little maple syrup for a hint of sweetness to round out the flavors, and it makes for the most perfect meal when scooped over a bed of greens. —Kiki Nelson
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French Potato Salad Bowl
Serves 1
Ingredients
- 2 cups baby potatoes
- 1 tablespoon coarse-ground mustard
- 1 tablespoon maple syrup
- 1 tablespoon fresh lemon juice
- ½ teaspoon minced garlic
- 1 tablespoon chopped fresh dill
- 3 cups arugula or spring greens
- ½ cup sliced red onion
![Cookbook ‘Plantifully Simple’ by Kiki Nelson Cookbook that says Kiki Nelson, Plantifully Simple; bowl of noodles on cover](https://aarp.widen.net/content/eeemat4kjc/jpeg/350-cookbook-plantifullysimple-hero.jpg?crop=true&anchor=0,0&q=80&color=ffffffff&u=7xsf69&w=350&h=450)
Directions
Place the potatoes in a small pot and add just enough water to cover. Over medium-high heat, bring the water to a boil, then reduce to a simmer. Cook until the potatoes are fork tender, about 20 minutes. Drain and set aside to cool slightly while you make the rest of the salad.
In a small bowl, stir together the mustard, maple syrup, lemon juice, garlic, and dill.
Add the greens to a large bowl. Scatter the potatoes over the top, followed by the onion. Drizzle with the dressing and toss well to combine.
Excerpted from Plantifully Simple: 100 Plant-Based Recipes and Meal Plans for Health and Weight Loss. Copyright @ 2024 by Kiki Nelson. Photography copyright © 2024 by Kiki Nelson. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.
Try More Summer Salad Recipes:
Sliced Orange Salad With Fennel and Shallots from The Weekday Vegetarians Get Simple: Strategies and So-Good Recipes to Suit Every Craving and Mood by Jenny Rosenstrach
Creamy Lemon Miso Chopped Kale Salad from Peaceful Kitchen: More Than 100 Cozy Plant-Based Recipes to Comfort the Body and Nourish the Soul by Catherine Perez
Roasted Beets and Greens from Food Is Love: Plant-Based Indian-Inspired Recipes to Feel Joy and Connection by Palak Patel
Chicken and Avocado With Hot Honey Sauce Vinaigrette from The Salad Lab: Whisk, Toss, Enjoy! by Darlene Schrijver
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