Deli-Style Potato Salad

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Here’s a plant-based side dish to bring to your Summer 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)

Ingredients:

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)

Method:
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.

6 Comments

    1. Yes, same here. We began to wonder what was going, about six months we couldn’t find it, but thankfully it is back in regular stock at our local Whole Foods 🙂 Someone was selling a quart of it on eBay for like $100 during the shortage. I like it, but…not THAT much, LOL!

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