Now that summer is here and grilling is becoming more and more commonplace, we thought we would share a summertime favorite of ours: Vegan Potato Salad! Add it as a side dish to any cookout or picnic in the park! Or even enjoy it as a main dish someday at the beach. Either way, you can never go wrong with this American Classic gone vegan!
Summer Potato Salad
Prep Time: 25 minutes Cook Time: 20 minutes Cool Time: 1 hour
- 5-6 potatoes (red or yukon gold are the best!)
- A small can of chopped black olives
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup sweet pickle relish
- 1/4 teaspoon garlic
- 1/4 teaspoon salt
- 1 tablespoon prepared mustard of choice
- ground black pepper to taste
- 1/4 cup or to taste Vegenaise
Begin by bowling a large pot of water until a rolling boil is reached. If you don’t like the skins, peel the potatoes, if you do, leave them on and cut into halves. Add the potatoes into the water and let boil for 20 minutes or until potatoes are soft. While the potatoes are cooking, finely chop the olives, onions, and celery.
Poor the potatoes over a strainer and rinse with cool water. Next, cut the potatoes into smaller squares and place in a large mixing bowl. Add in the chopped vegetables, Vegenaise, mustard, and relish and stir until mixed well. Sprinkle in the salt, garlic, and pepper to taste and stir again. Once the mixture is well mixed, cover and let cool for 1 hour. Next, dig in!!