Potato salad is a summer potluck favourite and this vegan version is simple and delicious. With three main ingredients, you can whip this together in no time. Potatoes cooked whole maintain more of their flavour, so we prefer to chop them after boiling.
12 Small Potatoes
1 Cup Vegan Mayonnaise
Salt and Pepper
Fill a saucepan with water and bring to a boil.
Add potatoes, reduce to a simmer, and sprinkle with a generous amount of salt.
Cook for approximately 20 minutes until the potatoes can be pierced with a fork.
Meanwhile, chop the scallions into small pieces.
Use a colander to drain the water from the pot, then spray the potatoes with cold water to ensure they don’t continue to cook.
Transfer potatoes to a large bowl and chop haphazardly.
Combine with scallions and mayonnaise.