- 5 small potatoes (or 2-3 med/large)
- 2 stalks celery
- 1/2 carrot
- 1/2 small red onion
- apple cider vinegar (1/4 cup??)
- vegan mayonnaise (1/4 cup??)
- vegan mustard (1-3 tsp)
I apologize for not knowing exact quantities – I cook by feel. Please adjust to your own taste.
Cook potatoes whole in microwave as you would baked potatoes.
As these are cooking, slice celery and chop carrot and onion.
When potatoes are done, cut them in chunks and put in the freezer for a few minutes until cool.
Add salt, pepper and turmeric to potatoes. Mix with other vegetables. Add cider vinegar to taste and stir. Add mustard to vegan mayonnaise and mix in with potatoes.
I make this in the morning and pack it in everyone’s lunch. It makes 2-4 servings (depending on how hungry you are). I eat this with plain tofu hotdogs or burgers.
Optional additions are pickles, capers, olives, tofu bacon or whatever you like in your potato salad.