Potato Salad
Click HERE for homemade mayonnaise recipe
Ingredients
- 6 - 8 red potatoes, or 2 russet potatoes, or equivalent amount of taro (about 2 lbs)
- ½ tsp of salt or to taste
- ¼ tsp black pepper or to taste
- 2 tbsp of mustard
- 3 - 4 tbsp of vegan mayonnaise
- 1 tbsp of finely chopped onion
- Chopped celery (about 5” long)
- ¾ - 1 cup frozen green peas and carrots (or frozen peas and carrots separately)
- ¼ cup raisins
- Optional: chopped apple, chopped parsley, chopped scallions, chopped cilantro, sweet relish, raisins, chili powder, or paprika powder.
Instructions
- Peel the potatoes, or leave the skin on, and cut out the “boo boos”. For faster a cooking time, dice potatoes into ½-inch cubes.
- Add diced potatoes to a pot with cold water, about 2 inches above the potatoes.
- Bring to a boil and lower heat to medium to let it cook until you can pierce the potatoes with a fork (5 minutes). Keep the lid partially open, or off, to prevent the water from bubbling over (adjust the heat level as needed).
- Thoroughly drain cooked potatoes and place in a large bowl.
- Add to the potatoes all of the ingredients, except the plant-based mayonnaise and mustard, and mix together.
- Add the mustard. And mayonnaise, one table spoon at a time, and gently mix evenly. Taste and add more if desired.
- Add sweet relish, or a pinch of brown sugar (optional).
- Once you have achieved the desired taste, you can add optional items (chopped apple, raisins, chopped parsley, chopped scallions, chopped cilantro, chili powder, or paprika powders.)
Notes
*Click HERE for recipe for homemade mayonnaise