The Only Type of Salad Worth Eating

I’m talking about potato salad. There’s lots of different styles of potato salad. Mine is hot like German potato salad, tossed with a mayo-based sauce like American potato salad, and made with ingredients inspired by my aunt’s recipe. 

Ingredients (1 serving)

4 Yukon gold potatos

3 tbs Salt

3 tbs Just Mayo (by Hampton Creek)

1 1/2 tbs of minced Red onion

1 tbs olive oil

1/2 tsp vinegar
Salt water and set to boil. Peel potatos and cut into eighths. Add to water and wait for it to come to a boil again. Cook for 15 minutes, or until potato chunks are easily pierced with a fork.

While potato is cooking. Mix vegan mayonnaise, minced onion, oil and vinegar thoroughly in bowl to make dressing.


Add cooked potatos to dressing bowl and toss.

Garnish with parsley.

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