In a bowl, mix Dijon mustard, agave syrup, apple cider vinegar, and vegan mayo.
Add peeled and chopped sweet potatoes to a deep pot. Add enough water to cover potatoes. Add a pinch of salt. Bring to a boil over medium high heat. Reduce heat and simmer until sweet potatoes are tender. Drain and set aside to cool.
In a large bowl add sweet potatoes to vegan honey mustard dressing. Add chopped red onion, parsley, salt, and pepper. Mix well.
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Notes
This sweet potato salad will last 5 days in an airtight container in the refrigerator.