Today I am going to make one of those dishes that the mention of it brings up thoughts and memories of summertime and picnics. Potato salad. This is an easy and colorful vegan potato salad that is going to please everyone, and no one will know it is vegan. shhh!
Prep Time | 10 minutes |
Cook Time | 10 minutes |
Passive Time | 2 hours |
Servings |
people
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Ingredients
potato salad
- 2 pounds idaho potatoes 3/4 inch dice
- 1 1/2 teaspoons sea salt
- 1 cup vegan mayo like vegenaise
- 2 tablespoons red wine vinagar
- 1 teaspoon sugar
- 1/2 teaspoon grains of paradise
- 1 cup celery thinly sliced or small dice
- 1/4 cup red onion diced small
- 1/4 cup green onions sliced thin
- 1 tablespoon nutritional yeast flakes
- 1 tablespoon dijon mustard
for water
- 2 tablespoons mediterranean sea salt
- 1 tablespoon extra virgin olive oil
Ingredients
potato salad
for water
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Instructions
- Dice potatoes and immediately place in cold water as you are dicing. When cut, drain water and place in pot. Put in cold water up to an inch above the potato line. Add 2 tablespoons sea salt and 1 tablespoon extra virgin olive oil. Bring to a boil, and cook for 10 minutes. Knife should go in potato cleanly but not break potato. Drain then cool in refrigerator.
- When potatoes are boiling place remaining ingredients in bowl, mix and place in refrigerator.
- When potatoes have had a chance to cool, put in mixing bowl with dressing and fold until potatoes are covered. Place back in refrigerator and let cool. Serve chilled.