Here’s a plant-based side dish to bring to your Fourth of July get-together. An enlightened egg-free version of a classic.
I promise no one will even suspect it’s egg-free!
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 ( I prefer Hampton Creek’s Just Mayo)
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.