Potato Salad-Gluten Free and Vegan
Ingredients:
- 2 lbs. red potatoes
- 1/3 cup diced red onion
- 1/3 cup chopped celery
- 1/3 cup pickle relish
- 2/3 cup Earth Balance Mindful Mayo (milk and egg free) or regular mayo
- 1 T. lemon juice
- 1 T. dijon mustard
- 1 T. chopped parsley
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. garlic powder
- 1/8 tsp. onion powder
Directions:
- Scrub potatoes, but leave skins on.
- Cut into bite sized pieces.
- Place in pan and cover with water.
- Bring to boil and boil with lid slightly askew for 7-10 minutes or until potatoes are tender.
- Drain and then cool potatoes on cookie sheet.
- In a large bowl, place onion, celery, relish and parsley. Add potatoes.
- In a small bowl mix the Earth Balance Mindful Mayo (or mayo), lemon juice, mustard and spices.
- Pour over potatoes and stir to to cover all potatoes.
- Refrigerate for several hours before serving.
