Vegan (and tasty) Potato Salad

Vegan (and tasty) Potato Salad

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Okay, so I am not usually a huge potato salad fan. I don't really like mayo ~ and just the thought of potato salad makes me think of "the fruitcake of summer picnics". However, I was made into a believer the other day when my pal, Johnny Hellmers, created a tasty alternative to the traditional, mayo-filled, bland potato salad that I had come to know and despise. His recipe is super quick, easy and surprisingly light and delicious. I whipped this together the other day to bring to a holiday party...it took less than an hour to make and it was a huge hit!

Ingredients (yields 1 pint):
1 bag fingerling potatoes
1/4 white onion ~ diced
1 strip of crispy celery ~ diced
1/2 cup Veganaise 
1 tablespoon mustard
1 teaspoon garlic seasoning 
3 tablespoons diced chives
2 pinches paprika
salt & pepper to taste
Directions:
~ Spray baking sheet with sunflower (or any high heat) oil. 
~ Rinse fingerling potatoes and lay out on oiled baking sheet. 
~ Roast potatoes in oven for about 35 minutes on 400 degrees fahrenheit.
~ Remove from oven and add cooked potatoes (carefully, they will be hot!) to a strainer and rinse under faucet with cold water.
~ Add potatoes to a large bowl and mash with a potato masher (we do not have a masher, so I improvised by using a large whisk).
~ Fold in all other ingredients.
~ For some festive color, top with a few diced chives and a dash of paprika. 
~ Serve & enjoy! 
Cheers to easy holiday cooking!
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