The Pioneer Woman Tasty Kitchen
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Creamy Vegan Potato Salad

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Level: Easy

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Description

This vegan potato salad is a summer favorite. Tangy, creamy, and delicious with a cashew mayo base!

Ingredients

  • 2 pounds Small Red Potatoes
  • 2 Tablespoons Red Wine Vinegar
  • ½ cups Celery, Diced
  • ¾ cups Red Onioin, Diced
  • ¼ cups Chives, Minced
  • FOR THE DRESSING:
  • ½ cups Vegan Mayo
  • ¼ cups Sweet Relish
  • 1 Tablespoon Yellow Mustard
  • 1 Tablespoon Garlic Powder
  • 1 teaspoon Paprika

Preparation

Quarter potatoes and add to pot with enough water to cover by 1/2 inch. Bring potatoes to a boil, then lower heat to a simmer and cook 15–20 minutes until tender and a fork passes easily through the potatoes.

When potatoes finish cooking, drain and toss potatoes in red wine vinegar and let soak for 5 minutes.

For the dressing, add mayonnaise, relish, mustard, celery, onion, garlic powder, and paprika to a bowl and whisk to combine.

Toss potatoes, celery and onion in the dressing and stir until well coated and mixed. Season with salt and pepper to taste. Garnish with chives.

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