This vegan potato salad is a summer favourite. Tangy, creamy and delicious with a cashew mayo base!
- 2 books Small red potatoes
- 2 tablespoons Red wine vinegar
- ½ cups Celery, diced
- ¾ cups Red onion, diced
- ¼ cups chives, chopped
- FOR SCREWING:
- ½ cups Vegan mayonnaise
- ¼ cups Sweet jam
- 1 tbsp yellow mustard
- 1 tbsp garlic powder
- 1 teaspoon Paprika
Quarter potatoes and add to pot with enough water to cover by 1/2 inch. Bring the potatoes to a boil, then lower the heat to a simmer and cook, 15 to 20 minutes, until tender and a fork can easily pass through the potatoes.
When the potatoes finish cooking, drain and toss the potatoes in red wine vinegar and let soak for 5 minutes.
For the dressing add the mayonnaise, relish, mustard, celery, onion, garlic powder and paprika to a bowl and whisk to combine.
Combine potatoes, celery and onion in dressing and toss until well coated and combined. Season with salt and pepper to taste. Garnish with chives.