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Vegan Potato Salad
- 4 large potatoes, baked or steamed whole
- 1 small onion, minced
- Fresh refrigerator pickles (see recipe), diced
- Vegan mayonnaise (Nasoya or Vegenaise)
- Prepared mustard
- 2 tablespoons nutritional yeast
- Salt & pepper
Peel skin from potatoes while still warm. Cut in small cubes and place in a large bowl. Add onion and a generous splash of pickle juice and toss well. The warm potatoes will soften the onions just a bit to take off the sharp edge. Stir in pickles. In small bowl, mix a heaping spoonful of mayonnaise with a bit of mustard and the nutritional yeast. Toss with potatoes and season with salt & pepper to taste. Chill well and serve.
Submitted by Wendy Mc Crady, Tucson CSA member