Egg-Free Potato Salad

Ingredients

  • 90gr 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

Egg-Free Potato Salad

  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.