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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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