(VEGAN/MEATLESS MONDAY RECIPE) Relax and enjoy this easy-to-make potato salad! Made with vegan mayo, it is an excellent substitute for the real thing and no one will even notice the vegan twist on this classic picnic staple. Carrots are a sweet addition that add nutrition and a burst of orange color! — Global Animal
Yield: 8 servings
6 Red Potatoes
1 tsp Dill
1 tsp dried Onion
1 tsp Red Wine Vinegar
1 stalk of Celery
2 tsp Lemon Juice
1/2 cup Vegan Mayo (preferably Earth Balance Brand)
1 tsp Dijon
Sea Salt & Black Pepper to Taste
Chop the potatoes into one inch pieces and then add to a large pot of boiling water. Add salt to the pot and boil for about 20 minutes, until the potatoes are cooked through. Strain the potatoes and then add them back to the pot to cool.
Cut the ends off of the carrot and the celery stalk. Use a vegetable slicer or cheese shredder to cut the carrot into thin slivers. With a knife, cut the celery into 1/4 inch pieces. Add to a large bowl and mix in the rest of the ingredients. Stir. When the potatoes are cooled, add them to the mixture.