Wednesday, June 29, 2011

Vegan Wednesday! Vegan Potato Salad!


2 LBS. Yukon Gold potatoes, chopped
1 medium yellow onion, chopped
3 stalks celery, chopped
1 cup vegan mayo (My favorite is always Vegenaise)
2 tablespoons of spicy mustard
1 tbsp. red wine vinegar
1/3 block firm tofu (optional)
1 tsp. sea salt
1/4 tsp. black pepper

Boil chopped potatoes for 20 minutes or until soft.
Let potatoes cool to room temperature.
Mix all ingredients well.
Refrigerate for at least 4 hours prior to serving.

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