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Tangy Vegan Potato Salad

What you need: 

5 Russet Potatoes
1/4 cup vegan mayonnaise (I use Vegenaise)
Juice of 1/2 lemon
2 stalks celery
4 green onions
5 red radishes
12-20 green olives, pitted and halved
1/2 tablespoon garlic powder (optional)

What you do: 

Wash and chop potatoes into small chunks.
In enough hot water to cover potatoes, bring to a low boil and cook 15-20 minutes.
Meanwhile, wash and then chop celery, green onions, radishes and halve the green olives, then placing them into a large bowl.
When potatoes are tender, drain and add them in scoops mixing and mashing with the veggies.
Once all the potatoes are mixed in well with the veggies, add in the lemon juice, Vegenaise and garlic powder.
Mix well.
Chill either in the freezer for an hour or over night in the refrigerator.
*You could also use faux bacon or bacos to meet closer to the original recipe. I didn’t because I’m not a fan of faux bacon of any kind and I have no idea what it would taste like. But experiment if you like!
Source of recipe: This recipe was modified from this one to fit my vegan appetite:

Preparation Time: 
20 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Recipe Category: 


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