vegan potato salad

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of vegan potato salad calories by ingredient
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Introduction

an easy summer side dish an easy summer side dish
Number of Servings: 4

Ingredients

    4 medium potatoes or 6- 8 smaller ones
    3 Tb Course ground prepared mustard (like grey poupon harverst course ground)
    3 Tb Nayonaise (or other vegan mayo)
    1 tsp Garlic Powder
    1 tsp Onion Powder
    dash Salt

Directions

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.

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