classic potato salad
This is a vegan variation of my mother’s potato salad recipe, which was always very much in demand.
1 cup vegan mayonnaise (Spectrum makes a tasty one)
2 Tbs. white wine vinegar
1 1/2 tsp. salt
1 tsp. cane sugar
1/4 tsp. pepper
1 cup sliced celery
1/2 cup mild onion
5-6 medium Yukon Gold or red potatoes
Slice potatoes in half and place in a pot of boiling water. Boil until potatoes are tender but not mushy. Cool slightly; peel and slice into cubes.
In a large bowl, stir together the first five ingredients. Add celery, onions, and potatoes; stir gently to coat. Chill. Garnish with a sprinkle of paprika and a parsley sprig.
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