Quick and easy potato salad is great as a side dish with a sandwich or just as a light lunch all by itself, but finding the right recipe can be hard. This is a simple classic eggless potato salad (no capers, tomatos, cheese or anything else that shouldn’t be in potato salad!) I got the recipe from my mother in law. It originally called for mayo but switch out the mayo for a non dairy vegan spread and voilla! The perfect vegan snack.
Ingredients
- 5 pounds whole potatoes (Yukon Gold, Round white, red, Superior or other potatos good for boiling)
- 1 1/2 cups vegan spread
- 1 large onion chopped
- 3 carrots slices into thin peices
- 4 tablespoons apple cider vinegar
- 1 teaspoon salt
Directions
Place the potatoes into a large pot filled with water. Bring the water to a boil, then reduce heat, cover, and simmer until potatos are soft enough to easily peirce with a fork, (about 20 minutes). Drain and let the potatos sit for a few minutes to allow the excess water to evaporate. Once they have cooled down cut or mash them into small bite size peices. In a large bowl mix together the potatoes, sliced carrots, and onions. Then mix in the vegan spread and apple cider vinegar. Season to taste with salt. Chill until ready to serve. Makes 6 to 8 servings.