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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Variation of a Bobby Flay recipe Ingredients:
3 lbs red potatoes |
1 tablespoon salt, divided |
2 teaspoons salt, divided |
1 1/4 cups vegan mayonnaise (use vegenaise) |
2 tablespoons white wine vinegar |
2 jalapeno peppers, chopped and sauteed in a pan with a little oil |
1/4 teaspoon ground black pepper |
6 green onions, thinly sliced |
1/4 cup fresh cilantro, chopped |
Directions:
1. Cover potatoes with water in a 4-quart saucepot. Bring to a boil over medium-high heat. Add 1 tablespoon salt. Reduce heat to low and simmer 20-30 minutes or until potatoes are tender. Drain and cool slightly. Slice into 1/4-inch thick slices.
2. Combine Vegenaise, vinegar, jalapeno peppers, 2 teaspoons salt, and black pepper in a large bowl. Stir in remaining ingredients and toss gently to coat. If desired, season with additional salt and pepper. Serve chilled or at room temperature.
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