Don’t worry – we’re throwing Potato Salad in too!
6 Medium Sized Red Potatoes
1 1/4 cup Veganaise
1 Tablespoon Cider Vinegar
2 Tablespoon Yellow Mustard
1 teaspoon Bragg’s Liquid Amino Acids
1/4 teaspoon Lemon Pepper
1/4 teaspoon Lemon Juice
3-4 Stalks Celery (chopped)
1/2 Red Onions (chopped)
Pinch of Celery Seed
1/4 teaspoon Dill
1 Tablespoon Fresh Parsley (chopped)
2 Tablespoons Nutritional Yeast
Place Potatoes in a 3 quart pot. Add enough water to cover the Potatoes. Cover and heat to a boiling. Cook covered for around half an hour. With a slotted spoon, check on them regularly. Remove the Potatoes when they’re soft and tender, but before they get mushy.
Drain the Potatoes. Once they’re cool enough to handle, cut into cubes. Toss them in a bowl with the Celery and Red Onions. Let cool.
In a large bowl, mix all the Ingredients except the Potatoes and Veggies. Use a whisk to make sure it’s smooth. Once the Potatoes and Veggies are room temperature, mix in the Veganaise mix and toss.
Cover and refrigerate for 4 hours. Make sure you serve it chilled… Veganaise is awesome til it gets warm.
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