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My review
Tri-Color Vegan Potato Salad
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kmarie0485
"I call it vegan because it is, but it's better than most non-vegan potato salads that I have had. There is no dairy and no egg but of course you can add them if you wish."
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Ingredients
1 h 35 m servings 389Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes.
- Mix vegan mayonnaise, mustard, dill pickle juice, dill weed, chives, garlic, onion powder, salt, and pepper together in a bowl. Refrigerate until potatoes are cool.
- Mix dill pickle, onion, and pimento peppers into cooled potatoes. Add enough vegan mayonnaise mixture to evenly coat potatoes. Refrigerate until flavors combine, at least 1 hour and up to overnight. Sprinkle paprika on top before serving.
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Footnotes
- Cook's Note:
- I use Vegenaise® instead of mayo because I prefer the flavor. You can find it at most health food stores or some grocery stores in the health food refrigerated section. You can also order it online.