Creamy Potato Salad Makes 4 to 6 servings
- 6 medium potatoes
- 1/2 cup eggless mayonaise (Nayonaise or Vegenaise)
- 4 tablespoons yellow mustard
- 2 tablespoons distilled white vinegar
- 1/2 onion, chopped
- 1/2 cup chopped celery
- salt and pepper to taste
- paprika
|
Cut the potatoes into cubes and cook in boiling water for 20 minutes. Drain and let cooll completely. In a large bowl, combine the potatoes with the remaining ingredients. Sprinkle paprka on top. PETA's Vegetarian Starter Kit |
