Wednesday, July 18, 2012

Vegan Classic Potato Salad Recipe

6 Large Russet Potatoes (about 3 lbs)
1/4 cup Sweet Pickled Relish
1 cup Celery (minced )
1/2 cup Black olives (chopped)
1 Tablespoon Dijon Mustard
Salt, Pepper, & Garlic powder to taste

Peel and cube the potatoes. Add the cubed potatoes to a large pot of water, bring to a boil and cook for about 15 minutes or until the potatoes are tender when you check with a fork. Strain the potatoes and allow them to cool down.

In a large mixing bowl add in the potatoes, sweet pickle relish, celery,olives, vegan mayonnaise, and dijon mustard. Fold the potatoes in until everything is mix thoroughly. Add salt, pepper and garlic powder to taste.

Refrigerate before serving. Enjoy!

1 comment:

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