Vegan Potato Salad

Vegan Potato Salad

Here's a Vegan Potato Salad recipe from Savvy Vegetarian similar to what I make only with vegan mayonnaise and vegan mustard.

Vegan Potato Salad

Nutrition Data, 220g Serving: Cal 223, Fat 6g, Sodium 331mg, Carb 40g, fiber 3g, Sugars 5g, Protein 3g, low cholesterol, good source Vit K. Estimated Glycemic Load 17

Potato Salad Ingredients:

•8 medium potatoes, peeled and diced in 1 inch cubes
•1/4 cup dill pickles, finely diced
•2 stalks celery, trimmed and finely diced
•3 scallions, white & green parts, sliced thin
•2 Tbsp fresh dill, minced OR parsley if fresh dill isn't available
•1/2 cup vegan mayonnaise
•2 Tbsp vegan mustard
•4 Tbsp pickle juice
•Salt and pepper to taste
How to Cook the Potatoes:

1.Bring 4 qt water to boil in a large deep saucepan
2.Add 1 tsp salt and the cubed potatoes. Bring back to a boil, reduce heat to simmer and cover
3.Simmer on low until they are tender, 8 - 10 minutes. Do not overcook
4.Drain potatoes and plunge them in cold water to cool quickly
5.Cover potatoes and chill in refrigerator until needed
Potato Salad Directions:

1.Combine all ingredients except potatoes in a large mixing bowl
2.Add salt and pepper to taste
3.Gently stir in potatoes
4.Cover and chill in fridge up to 24 hours before serving
5.Can be stored in an airtight container in the refrigerator for up to 3 days

http://www.savvyvegetarian.com/vegetarian-recipes/potato-salad.php