41
      Saturday
      38 / 25
      Sunday
      42 / 35
      Monday
      50 / 36

      Vegan Potato Salad, 5/14/13

      Vanessa Barranco

      Whole Foods

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      4 lbs potatoes, cubed or use newpotatoes - boil in salted water until tender but not mushy.{} Drain andChill.

      1/2 c chopped red onions

      1/2 c celery

      1/2 c green bell pepper

      1/2 {}c red bell pepper

      2 T Spanish olives (optional)

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      For Dressing Combine:{} 2 CVeganaise

      1/4 c Dijon mustard

      1/4 c red wine vinegar

      1 T fresh chopped dill

      1 tsp sugar (honey, agave can beused too)

      1/4 t white pepper

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