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.

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