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.

Get Involved

Subscribe to our weekly update:


Donate

Volunteer

Veg Resources

Upcoming Events

Thursday, April 9, 2020

CAA UMN Zoom Meeting

Thursday, April 16, 2020

CAA UMN Zoom Meeting

Saturday, April 18, 2020 - Friday, April 24, 2020

Twin Cities VegWeek 2020