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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From the 'Vegan Planet' cookbook Ingredients:
1 1/2 lbs red or white waxy potatoes |
1 inner celery rib, minced |
2 tbsp grated onion |
1/4 cup sliced pimiento-stuffed green olives |
1/4 cup soy mayonnaise (homemade or store-bought) |
1 tbsp white wine vinegar |
1 tsp dijon mustard |
salt and freshly ground black pepper |
paprika |
Directions:
1. Place the potatoes in a large saucepan with salted water to cover. Bring to a boil over medium-high heat and continue to boil until tender, about 30 minutes. Drain and allow to cool.
2. Peel the potatoes, cut into bite-size chunks, and place in a large serving bowl. Add the celery, onion, and olives and set aside.
3. In a small bowl, combine the soy mayonnaise, vinegar, mustard, and salt and pepper to taste. Mix well and add to the potato mixture, stirring gently to combine. Sprinkle the top with paprika. Serve right away or cover and refrigerate until ready to serve. This is best eaten within a day or two of being made.
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