With summer fading fast, don’t let another weekend go by without becoming the hero of your next cookout! Here’s an enlightened egg-free version of a classic cold side dish.
I promise no one will even suspect it’s vegan!
Deli-Style Potato Salad
(from the official P.E.T.A. Website)
6 medium potatoes, russet (if you use waxy potatoes, such as Redskin or Yukon, decrease cooking time to about 10 minutes)
½ cup vegan mayonnaise
¼ cup mustard, yellow
2 tbsp. vinegar (white or apple cider)
½ cup onion, white, chopped fine
½ cup celery, chopped fine
Salt and freshly ground pepper
Paprika for finishing (optional)
Cut potatoes into cubes and cook in boiling water 15-20 minutes. Drain and let cool completely. In a large bowl, combine with remaining ingredients. Sprinkle top with paprika.