Photo by: Jennifer Seitzer
Vegan Potato Salad
Food 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
Recipe 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.
Recipe source: Foodista recipe
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