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February 20, 2006

Creamy Potato Salad

Potato salad goes well with just about any meal.

Nancy Perry

Serves 6

8 to 10 medium-sized potatoes (yellow or red)
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 cup vegan mayonnaise, such as Vegenaise or Nayonaise
2 tablespoons yellow mustard
1 tablespoon balsamic vinegar
1 teaspoon sugar
A dash of red pepper
A dash of seasoned salt
Pepper to taste
1 celery stalk, diced
2 large dill pickles, diced
5 scallions, diced
1 3.8-ounce can sliced black olives
1/2 cup finely chopped parsley
A dash of paprika 

Boil the potatoes until tender—10 to 20 minutes, depending on what type of potatoes you're using. Remove the skins. Run cold water over the peeled potatoes and drain. Slice and place in bowl. Drizzle the olive oil and red wine vinegar over the potatoes, and let them sit.

In a large bowl, combine the vegan mayonnaise, mustard, and balsamic vinegar. Stir in the sugar, red pepper, seasoned salt, and pepper. Then add the diced celery, pickles, scallions, and olives. Mix well.

Add the potatoes to the dressing and toss. Refrigerate for 1 hour. Garnish with the chopped parsley and paprika. 

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