I made this vegan potato salad and had rave reviews. Here’s the recipe!
Vegan Potato Salad
Ingredients:
8 medium red-skinned potatoes
4 celery ribs
1 medium carrot
½ cup of frozen peas, defrosted
⅔-3/4 cup chopped onion
dill or other herbs to taste
Dressing
1 cup vegan mayo
1-2 garlic cloves, minced
1 tsp sea salt
½ tsp black pepper
Directions:
Wash the potatoes thoroughly. Without peeling the skin off, cut the potatoes into bite-size pieces. Steam the potatoes for 10-15 minutes until ready. Use a fork or a knife to check if they’re ready. While the potatoes are cooking, dice celery, carrot, and onion. Combine the diced vegetables and peas in a large bowl. When the potatoes are cooked, remove from the heat and let cool for a few minutes.
Meanwhile, prepare the dressing by combining mayo, minced garlic, salt, and pepper in a small bowl. Once the potatoes have cooled slightly, add them to the vegetables and mix thoroughly with the dressing. Finally, add your fresh herbs and stir again. Chill the potato salad for a couple of hours before serving (optional).
Notes:
The potato salad will stay fresh in the fridge for 3-5 days.
