Potato Salad

Ingredients

potatoes — 2 pounds (about 6 medium)

sugar — 1 tablespoon

salt — 1 teaspoon

green onion — 1 bunch (6 or so), chopped in small pieces

celery — 2 ribs, chopped

pepper — 1/4 teaspoon

vegan mayonnaise — 1 1/2 cup 

prepared mustard — 1 tablespoon


Instructions

1. If you like the skins on your potatoes, scrub them clean. If not, peel them. Cut potatoes in half and boil 20 to 25 minutes.

2. Run the potatoes under some cool water so they’re not so hot and then cut them into small cubes

3. Put potatoes in big bowl (we usually just put them back in the pot they were boiled in, after rinsing the pot in cool water) and add everything else. Mix. Refrigerate for a few hours if you can, but we generally can't and eat it right away. 


Options

Onions: Sometimes we don't have green onions handy so we use a small to medium regular onion peeled and chopped in small pieces. However, a regular onion is too powerful to put straight in the potato salad. You need to put it in a bowl with a splash or two of water, cover it lightly and microwave it for 80 seconds or so. Then drain and add. If you don't microwave, you can saute it for a 5 to 7 minutes until it becomes translucent.


Mayo: Our preferred brand is Veganaise, which I can eat with a spoon. It's in the refrigerated case. If you prefer Miracle Whip-style mayo, try Hain's Eggless Mayonnaise. You'll find it out on the regular shelves at the store.


Comments

This is a classic potato salad recipe, meaning this is what you remember eating at picnics as a child. It's awesome and the only modification to make it vegan is using vegan mayo.