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VEGAN POTATO SALAD

Serves: 6 cups
 
Ingredients :
  • Yukon Gold Potatoes 2½ lbs
  • Vegan Mayo ¾ cup
  • Celery Ribs 1 large minced
  • Bell Pepper (pick your color, red, green, orange or yellow) ½ large minced
  • Sweet White Onion or Red Onion ½ medium minced
  • Scallions 1 stalk minced
  • Sweet Relish ¼ cup
  • Apple Cider Vinegar 2 teaspoons
  • Fresh Parsley 3 Tbalespoons
  • Kala Namak 1½ teaspoon
  • Fresh Ground Pepper ½ teaspoon
  • Celery Seed 1 teaspoon
  • Garlic Powder ¾ teaspoon
  • Smoked Paprika ½ teaspoon
 
Instructions :
  1. Dice the potatoes to ½" cubes and bring to a boil, cook until fork tender
  2. Drain and cool slightly (about 5 minutes) then add all the other ingredients while the potatoes are still slightly hot
  3. Mix well adjust to taste with extra seasonings if needed
  4. Transfer to a serving bowl or storage container and cool in the refrigerator before covering
  5. Serve cold but I can never wait that long!
 
Notes
Store for up to 1 week in the refrigerator, covered
 
Gretchen's Vegan Bakery