Wednesday, November 30, 2011

Soulful Vegan Potato Salad

 Soulful Vegan Potato Salad
6 Servings
2 ½ lbs russet potatoes cut into 1” cubes
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon paprika
1 medium red onion, diced
1 medium red bell pepper, diced
½ medium green bell pepper, diced
1 small carrot, grated
4 sweet pickles, diced OR 1 cup sweet relish
1 tablespoon Dijon mustard
¼ - ½   cup vegan mayo

Peel and cut potatoes into 1” cubes.  Boil in water until fork tender about 13 minutes.
Drain potatoes and while they are still hot, season with salt, pepper and paprika.
Spread potatoes out on a sheet pan [cookie sheet] and let them cool to room temperature about 15 minutes.
Place pan in the refrigerator uncovered for approximately 30 minutes.
Once potatoes are cool, transfer potatoes to a bowl, mix in all the remaining ingredients.
Cover bowl and refrigerate until salad is cold.

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