vegan potato salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 medium potatoes or 6- 8 smaller ones3 Tb Course ground prepared mustard (like grey poupon harverst course ground)3 Tb Nayonaise (or other vegan mayo)1 tsp Garlic Powder1 tsp Onion Powderdash Salt
Cut potatoes into slices and quarter each slice. Put in pan and cover with water. Cook on medium heat until tender, but not mushy - about 15 minutes.
Pour contents of pot into colander and run cold water over the potatoes to cool them. Transfer to bowl and add the rest of the ingredients. Adjust to taste.
The course mustard really makes this. It also looks great using a mixture of colored fingerling potatoes like yellow finn or Peruvian purple.
Number of Servings: 4
Recipe submitted by SparkPeople user GEEKYPOET.
Pour contents of pot into colander and run cold water over the potatoes to cool them. Transfer to bowl and add the rest of the ingredients. Adjust to taste.
The course mustard really makes this. It also looks great using a mixture of colored fingerling potatoes like yellow finn or Peruvian purple.
Number of Servings: 4
Recipe submitted by SparkPeople user GEEKYPOET.
Nutritional Info Amount Per Serving
- Calories: 109.2
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 279.4 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 1.3 g
- Protein: 1.7 g
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