Creamy Vegan Potato Salad
Try this Creamy Vegan Potato Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 stalks celery diced
- salt and pepper to taste
- 1/2 tsp paprika
- 1 small red onion diced
- 1 tsp celery seed
- 1 1/2 pounds potatoes scrubbed and cubed
- 1 bell pepper color of choice (i used 1/2 green 1/2 red)
- 3 tbls dill pickle relish
- 1 tbls pepperoncini (optional)
- 1/2 cup + 1 tbls low fat vegan mayonnaise
- 2-3 tbls prepared mustard
- Carbohydrate 1.41227 g
- Cholesterol 0 mg
- Fat 0.641375 g
- Fiber 0.628700019836426 g
- Protein 0.51638 g
- Saturated Fat 0.06585 g
- Serving Size 1 1 recipe (684g)
- Sodium 77.2375729166668 mg
- Sugar 0.783569980163574 g
- Trans Fat 0.08225 g
- Calories 11 calories
Add chopped potatoes to cold water and boil 5 minutesCook potatoes until fork pierces easilyChop onion, celery, peppers and add to large bowlAdd pickle relish, mustard, and mayo and stir to combineAdd celery seed and stirFold in potatoes and gently stir to coatSprinkle with paprika and chill
