Classic Potato Salad
An American classic gets a delicious update.
INGREDIENTS
- 2 pounds russet potatoes, diced in ½ inch pieces (about 4 ½-5 cups)
- 2 teaspoons white vinegar
- 1/2 cup mayonnaise or “veganaise”
- 1/2 cup Silk Original or Unsweetened soymilk
- 1 teaspoon salt
- 1 ½ teaspoon celery seed
- 1 cup sliced celery
- ½ cup finely chopped onion
- 1-2 tablespoons chopped fresh parsley, to serve
- ¼ cup sliced radishes, to serve
PREPARATION
Fill a large saucepan 2/3 of the way with water. Add potatoes and bring to a boil. Simmer for 6-8 minutes until potatoes are tender when pierced with a fork. Drain potatoes and place in a bowl. Sprinkle warm potatoes with vinegar. In a separate bowl, whisk together mayonnaise, Silk, salt and celery seed. Toss dressing with potatoes, celery and onion. Chill at least 1 hour. Top with parsley and radishes to serve.
Serves 8
Preparation Time: 20 minutes
Level of Difficulty: Easy
