Vegan Potato Salad
By: Jennifer Seitzer
Published: Saturday, February 12, 2011 - 3:45pm

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

1 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. 2 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.

About


(recipe found at The Vegan Coach)
A perfect treat in the warmer months. I like the hearty flavor russets impart, but red potatoes are fabulous too.