Egg-Free Potato Salad (Recipe)

Egg-Free Potato Salad

• 2 pounds red potatoes, cut into large cubes

• 1/3 cup vegan mayonnaise

• 2 tablespoons Dijon or brown mustard

• 1 tablespoon lemon juice

• 1 ½ teaspoons salt

• 1 teaspoon black pepper

• 1 cup celery, diced (optional)

• ¼ cup red onion, chopped (optional)

• ¼ cup parsley or chives, finely chopped

1. Bring a large pot of water to a rolling boil, then carefully add the chopped potatoes. Cook for about 10 minutes or until potatoes are soft enough to be pierced with a fork, but not at all mushy. Drain and rinse in cold water. Set aside to cool completely. 2. Separately, combine the mayonnaise, mustard, lemon juice, salt, and pepper in a small bowl and mix well to combine. 3. When the potatoes are fully cooled, place them in a large bowl with the celery, onion, and parsley or chives. Mix gently to combine. Add the mayonnaise mixture and toss to coat. Cover and chill for at least 2 hours. Adjust seasoning before serving.