Vegan Potato Salad

This delicious potato salad is a wonderful summer dish.  Best of all, it’s as satisfying as any potato salad without the dairy and it has a lot of veggie crunch.  Cherry tomatoes, celery, cucumber and oven-roasted red pepper add a fun twist to the traditional recipe, and a spicy dressing made with vegan mayonnaise, mustard, red wine vinegar and fresh herbs make the perfect bath for the potatoes to soak in.  No eggs or onions needed in this salad—yay!





8 Yukon Gold Potatoes or your preferred kind

1 stalk of Celery;  large dice

1/4 English Cucumber;  diced (sliced and then cut into quarters)

1 Red Bell-Pepper;  cut into strips after roasting

6-8 Cherry Tomatoes;  cut 4 times

1/2 cup fresh Parsley and Basil;  finely chopped

1/2 cup Vegenaise

1 Tbsp. Spicy Brown Mustard

1 Tbsp. Red Wine Vinegar

Salt and Pepper;  to taste

P R E P A R A T I O N

Wash and clean all vegetables.

I recommend starting the recipe by heating the oven to 350° F and heating a medium size pot of water on the stove to a boil.

Next, rub the peppers in oil, place on a baking tray and broil until the skins turn back.  Remove from the oven and let sit for 5 minutes and then peel charred shin away.  Deseed and cut the bell pepper into strips.

Place the potatoes in boiling water and cook until tender (about 20-30 minutes).

Drain the potatoes and let them cool.  I recommend cooking the potatoes the night before to ensure the have the proper texture for cutting and to avoid unnecessary waiting for them to cool while making the salad.

Without peeling, cut the potatoes into ¾-inch cubes and put them in a large mixing bowl.

Cut the vegetables and herbs as described above and add them to the bowl with the potatoes.

In a smaller bowl, mix up the dressing by stirring together the Vegenaise, mustard, vinegar, salt and pepper.

Add the dressing to the vegetables and give a good stir.  Serve right away or set into the refrigerator to cool.  This potato salad tastes good at room temperature or chilled.

       Nina