Vegan Potato Salad
  • 2pounds red potatoescut into large cubes
  • cup vegan mayonnaise (try Just MayoEarth Balance, or Vegenaise)
  • 2tablespoons Dijon or brown mustard
  • 1tablespoon lemon juice
  • teaspoons salt
  • 1teaspoon black pepper
  • 1cup celerydiced (optional)
  • ¼cup Red onionchopped (optional)
  • ¼cup parsley or chivesfinely chopped
  1. Bring a large pot of water to a rolling boil, then carefully add the chopped potatoes. Cook for about 10 minutes or until potatoes are soft enough to be pierced with a fork, but not at all mushy. Drain and rinse in cold water. Set aside to cool completely.
  2. Separately, combine the mayonnaise, mustard, lemon juice, salt, and pepper in a small bowl and mix well to combine.
  3. When the potatoes are fully cooled, place them in a large bowl with the celery, onion, and parsley or chives. Mix gently to combine. Add the mayonnaise mixture and toss to coat. Cover and chill for at least 2 hours. Adjust seasoning before serving.