My hubby loves potato salad. Being vegan, we still wanted to enjoy his favorite use of potatoes without using the high fat mayonnaise to make it just right. With the use of the soy free, egg free, gluten free, non-GMO Vegenaise by Follow Your Heart we have recreated our favorite recipe to be enjoyed without all of the things we are avoiding in our diet. This recipe is creamy and delicious. With winter over and summer barbecues gearing up this potato salad makes a wonderful side dish for a family dinner or a potluck party you may be attending.
All of my ingredients are organic.
10 cups red skinned potatoes cleaned, diced to the size of your liking
1 red bell pepper, seeded and diced
2 stalks of celery diced, about 1 cup
1 cup fresh broccoli stalk, finely chopped
1 bunch of green onions, finely chopped
1 cup flat leaf parsley, finely chopped
1 cup diced red or white onion
1 1/2 cups Veganaise (more if needed)
2 tbsp. Dijon mustard
1 tsp apple cider vinegar
Himalayan salt and pepper to taste
Bowl the potatoes until almost cooked through. Drain and rinse under cold water to stop the cooking process. Drain.
Transfer potatoes to large bowl. Add all of the chopped veggies.
In a separate bowl whisk mayo, mustard, vinegar, salt and pepper until blended.
Pour dressing over potatoes and stir to coat potatoes.
Add more salt and pepper if needed.
Garnish with parsley.
Cover and place in your refrigerator to cool. You could serve it at room temperature if you wish. We prefer it chilled.