vegan potato salad
Prep Time: 15 Minutes Cook Time: 10 Minutes Total Time: 25 minutes
ingredients
- 2 TB Chopped Green Onion***
- 2 TB Sweet Pickle Relish
- Garlic Powder (optional, to taste)
- Black Pepper (to taste)
- Paprika (to taste)
- 3 lbs of Russet Potatoes
- ¾ Cup Vegan/Allergy-Free Mayo*
- 3 TB Yellow Mustard**
- 1 Tsp White Vinegar
- ¼ Cup Diced Sweet Onion
- 2 Celery Stalks (chopped)
instructions
- Peel and cube your russet potatoes into 1-inch chunks. Place them in a large pot, cover with water, add a dash of salt, then bring to a boil. Boil the potatoes for just about 10-12 minutes, until fork-tender. Drain the potatoes and rinse under cold water, letting all the excess water drain out. Then let the potatoes cool completely in the fridge.
- In a large bowl, add the cooled potatoes and the rest of the ingredients. Gently fold everything together to evenly coat the potatoes and veggies in the mayo and wet ingredients
- Top the potato salad with extra chopped green onion and paprika, if desired.
- All the potato salad to chill and “marinate” in the fridge for at least an hour (the longer the better). Keep you potato salad in the fridge for up to 5 days.
