Creamy Potato Salad
A yummy creamy classic gone vegan, your friends and family won't know the difference! Great for potlucks and family gatherings.
Serves 4 to 6
- 6 medium potatoes
- ½ cup eggless mayonnaise (try Nayonaise or Veganaise)
- 4 tablespoon yellow mustard
- 2 tablespoon distilled white vinegar
- ½ onion, chopped
- ½ cup chopped celery
- Salt and pepper, to taste
- Paprika (optional)
Cut the potatoes into cubes and cook in boiling water for 20 minutes. Drain and let cool completely. In a large bowl, combine the potatoes with the remaining ingredients. Sprinkle paprika on top, if desired.
Dine-Out at Himalayan Restaurant
For anyone that liked the original