Creamy Potato Salad

potato salad

Yields 6 servings

Why show up to summer gatherings empty-handed when the world of vegan food abounds with delicious options? Wow your friends and family with this creamy classic gone vegan. The won’t know the difference!

  • 6 medium potatoes, peeled and cut into bite-size pieces
  • 1/2 cup diced onion
  • 1/2 cup chopped celery
  • 1/2 cup vegan mayonnaise
  • 4 tablespoons yellow mustard
  • 2 tablespoons distilled white vinegar
  • Salt
  • Freshly ground black pepper
  • Ground paprika, for garnish

Fill a large pot with 2 quarts of water and bring to a boil over high heat. Add the potatoes and cook for 20 minutes or until tender. Drain the potatoes in a colander and set aside to cool.

To make the dressing, put the vegan mayonnaise, mustard, and vinegar in a small bowl. Stir until well combined.

Combine the potatoes, onion, and celery in a medium serving bowl. Add the dressing and stir until the vegetables are completely coated. Season with salt and pepper to taste. Garnish with a sprinkling of paprika and chill until ready to serve.

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