No-Egg Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6-7 red potatoes, medium to large3-4 stalks celery, diced1/4 cup diced onion3-4 T vegan mayo (nutritional info for Nasoya Nayo-Whipped)2 T Grey Poupon (or other dijon mustard)Dried Dill to Taste
1. Cube potatoes. Bring to a boil, and boil for 25-30 minutes, until tender. BE CAREFUL NOT TO OVERCOOK THEM!!
2. While potatoes are boiling, chop veggies into bite-size pieces and mix together dressing ingredients.
3. Once potatoes are done, drain and rinse under cold running water. Combine all ingredients. Leave in fridge for at least 2 hours before serving for best results.
Serving Size: Makes 12 servings of about 1/2 cup each
2. While potatoes are boiling, chop veggies into bite-size pieces and mix together dressing ingredients.
3. Once potatoes are done, drain and rinse under cold running water. Combine all ingredients. Leave in fridge for at least 2 hours before serving for best results.
Serving Size: Makes 12 servings of about 1/2 cup each
Nutritional Info Amount Per Serving
- Calories: 89.7
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 143.9 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 2.7 g
- Protein: 2.1 g
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