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June 27, 2012

Creamy Potato Salad

Nancy Perry

Serves 6

8 to 10 medium-sized potatoes (yellow or red)
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 cup (225g) vegan mayonnaise, such as Vegenaise or Nayonaise
2 tablespoons yellow mustard
1 tablespoon balsamic vinegar
1 teaspoon sugar
dash of red pepper
dash of seasoned salt
pepper, to taste
1 celery stalk, diced
2 large dill pickles, diced
5 scallions (spring onions), diced
1 3.8-ounce (100g) can sliced black olives
1/2 cup (115g) finely chopped parsley
dash of paprika 

Boil the potatoes until tender—10 to 20 minutes, depending on what type of potatoes you're using. Remove the skins. Run cold water over the peeled potatoes and drain. Slice and place in bowl. Drizzle the olive oil and red wine vinegar over the potatoes, and let sit.

In a large bowl, combine the vegan mayonnaise, mustard, and balsamic vinegar. Stir in the sugar, red pepper, seasoned salt, and pepper. Then add the diced celery, pickles, scallions, and olives. Mix well.

Add the potatoes to the dressing and toss. Refrigerate for 1 hour. Garnish with the chopped parsley and paprika.

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