Vegan Potato Salad

Photo: Jennifer Seitzer

Ingredients

5 russet potatoes, unpeeled and cubed

2 carrots, shredded

1 stalk celery or bok choy, diced

4 green onions, diced

1 cup Vegenaise, or other vegan mayo

2 tablespoons dijon mustard, or to taste (optional)

2 tablespoons Bragg's Liquid Aminos, or other soy sauce

1 teaspoon basil

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon oregano

Sea salt and black pepper, to taste

Preparation

Add cubed potatoes to a large pot of salted water, cover, and bring to a boil. Lower heat and simmer, uncovered, until potatoes are al dente (firm, but tender). Do not overcook! Drain and cool.

Add potatoes and the rest of the veggies to a large bowl. Combine mayo, mustard and spices to make dressing and gently fold dressing into vegetables. Chill and serve.