Potato Salad (vegan, gluten free)
A summertime classic that is delicious and easy.
- 5 lb Organic Red Skin Potatoes washed, peeled and chopped into bite sized pieces
- 1/2 cup Vegan Mayonnaise
- 5 stalks Organic Celery diced
- 1 tbs Apple Cider Vinegar
- 1 tsp Garlic salt
- 1 tbs Italian Seasoning
- 2 tbs Organic Yellow Mustard (artificial dye and preservative free)
- 2 tsp Paprika
- 1 tsp Celery salt
In a large pot bring 6 to 8 cups of water to a boil. Add the washed, peeled and chopped potatoes and boil until fork tender (approximately 10 to 15 minutes).
Strain the potatoes and set aside to cool.
Once the potatoes are cooled, combine all ingredients in a large bowl and stir to combine well.