Vegan Potato Salad
Potato salad is a great dish to bring to a picnic, both healthy and hearty. Here’s my variation:
Boil potatoes until they can be pierced easily. Rinse in cool water or let cool down. Peel off skins, and chop into half-inch pieces.
Chop vegetables and herbs, and mix together with cubed potatoes in a bowl. Add mayonnaise and vinegar (white, rice, or apple cider.)
Add spices and salt to taste. Best prepared in advance and refrigerated before serving. Makes 7 cups.
Ingredients
- 5 potatoes/4 cups chopped
- 1 cup carrots (2 carrots)
- ½ cup bell pepper (½ a pepper)
- ½ cup celery
- ¼ cup pickles or cucumbers or artichoke hearts
- ¼ cup olives
- 2 Tbsp dill (fresh if available)
- 2 Tbsp fresh basil
- 2 Tbsp fresh cilantro
- 1 tsp turmeric
- 1 tsp coriander powder
- ¼ tsp black pepper
- salt to taste
- 1 cup vegan mayonnaise
- 1-2 Tbsp vinegar
Liina Laufer’s Bio
“I love to cook from scratch. I prefer simple, all natural ingredients, the fewer the better. I was raised on the sentient Margii diet, so I cook without onions, garlic, mushrooms, eggs, or meat. Check out my sentient recipes at recipesdeliina.wordpress.com.”