Morning, I hope everyone has a beautiful Monday.  This recipe for day 8 of our 30 days of #plantbasedrecipes is literally so easy to create and nice to have on hand in the fridge.  Harlow lovesss it.  I’ll usually add a little bit of nutritional yeast to hers for some added nutrition and sometimes even to my own, gives it a little cheesy flavour. Hope you love how simple yet delicious it is.  Hugs, E

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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
  1. 2 bags of small potatoes
  2. 1/2 red onion
  3. 1 bunch of fresh parsley
  4. 2 cloves of garlic pressed
  5. Juice from one lemon
  6. 1 tsp of dijon mustard
  7. 1/4 cup of olive oil
  8. Salt and pepper to taste
  1. In a large pot bring water to a boil.
  2. Add the potatoes and cook until they are soft enough for a knife to just slide through them*
For the dressing
  1. In a small bowl, mix together the juice from the lemon, olive oil, dijon mustard and garlic.
  2. For the salad
  3. Chop parsley and red onion
  4. Once potatoes are cooked let them cool for five-ten minutes, once cooled slice them into half.
  5. Add them to a bowl, add the parsley and onion.
  6. Pour dressing over salad.
  7. Add salt and pepper.
  8. Enjoy
  1. * Make sure to not over cook the potatoes because they will just crumble. I usually just stand close to the pot and check periodically.
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