Recipe information
Ingredients for - Vegan Potato Salad
1. 2 pounds baby red potatoes, halved -
3. 2 medium ripe avocados, peeled and pitted -
4. 1/2 cup sprigs fresh parsley, stems removed -
5. 1/2 cup vegan mayonnaise -
6. 3 tarragon sprigs, stems removed -
7. 2 teaspoons capers, drained -
How to cook deliciously - Vegan Potato Salad
1. Stage
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Meanwhile, chop green onions, reserving white portions. Add green portions to a blender. Add avocados, parsley, mayonnaise, tarragon, capers and seasoned salt. Cover and process until blended, scraping down the side as needed. Drain potatoes; transfer to a large bowl. Add celery, white portions of green onions, and dressing; toss to coat. Refrigerate, covered, for at least 1 hour. Before serving, top with radishes and additional parsley.
