Potato Salad

Note: For best printing results, please use Google Chrome.

Yield: 8 cups about 10 servings

For the Salad

• 4 cups chopped potatoes (2 lbs peeled cooked and cooled)
• 1 batch chopped Deviled Eggs whites only, optional
• 1 ½ cups celery, chopped
• 1 cup onions, chopped

For the Dressing

• 1 ½ – 2 cups Cashew Tofu Mayo or Cashew Sour Cream
• ½ cup pickle juice
• ¼ cup sweet relish
• 1 Tbsp yellow mustard
• 1 Tbsp dried parsley
• 1 tsp kala namak
• ¾ tsp paprika
• ½ tsp fresh ground pepper

Instructions

1. In a large bowl mix together the potatoes, vegan egg whites, onions and celery.
2. Whisk together the dressing ingredients then pour it over the salad. Mix to combine.
3. Serve at room temperature or refrigerate before overnight.
4. Will keep in fridge for 1 week.