Classic Vegan Potato SaladFrom sharky 10 years ago
- 2 lbs. yukon gold potatoes, chopped shopping list
- 1 medium yellow onion, chopped shopping list
- 3 stalks celery, chopped shopping list
- 1 cup soy mayonnaise (like Nayonnaise or Vegenaise) shopping list
- 2 tablespoons spicy mustard shopping list
- 1 tablespoon red wine vinegar shopping list
- 1/3 block firm tofu, chopped (optional) shopping list
- 1 teaspoon salt shopping list
- 1/4 teaspoon black pepper shopping list
How to make it
- Boil chopped potatoes for 20 minutes or until soft.
- Let potatoes cool to room temperature.
- Mix all ingredients.
- Refrigerate for at least 4 hours before serving.
The Cooksharky Baltimore, MD
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