Popular Recipes: Tri-Color Vegan Potato Salad

Looking for recipes Tri-Color Vegan Potato Salad, the site provides recipes Tri-Color Vegan Potato Salad that an individual need Listed here are the quality recipes Tri-Color Vegan Potato Salad of which you need

Tri-Color Vegan Potato Salad

"I call it vegan because it is, but it's better than most non-vegan potato salads that I have had. There is no dairy and no egg but of course you can add them if you wish."

Ingredients :

• 1 pound Yukon Gold, red, and purple potato mix, scrubbed and cut into 1/2-inch cubes
• 1 cup vegan mayonnaise (such as Follow Your Heart® Vegenaise®)
• 2 tablespoons spicy brown mustard
• 2 tablespoons dill pickle juice
• 2 tablespoons dried dill weed
• 2 tablespoons freeze-dried chives
• 4 cloves garlic, grated
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup minced dill pickle
• 1/3 cup minced onion
• 1/4 cup diced pimento peppers (optional)
• 1 pinch paprika

Instructions :

Prep : 25M	Cook : 4M	Ready in : 1H35M

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes.
• Mix vegan mayonnaise, mustard, dill pickle juice, dill weed, chives, garlic, onion powder, salt, and pepper together in a bowl. Refrigerate until potatoes are cool.
• Mix dill pickle, onion, and pimento peppers into cooled potatoes. Add enough vegan mayonnaise mixture to evenly coat potatoes. Refrigerate until flavors combine, at least 1 hour and up to overnight. Sprinkle paprika on top before serving.

Notes :

• I use Vegenaise® instead of mayo because I prefer the flavor. You can find it at most health food stores or some grocery stores in the health food refrigerated section. You can also order it online.

Thanks to visiting our blog. no longer forget to bookmark each of our site, if our internet site provides the best quality recipes.