Vegan Potato Salad | Recipe Cart
Taste the freshness of baby Yukon Gold potatoes in a vegan twist, perfectly coated with mayonnaise and vinegar in this easy, 1-hour recipe. Perfect for any gathering!
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Cooking tools:
- Stockpot
- Steamer basket
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Stove
- Refrigerator
- Colander
Ingredients
- 1 ½ pounds baby Yukon Gold potatoes, scrubbed and quartered or cut into 1-inch chunks
- ⅓ cup vegan mayonnaise
- 2 tablespoons white-wine vinegar
- 1 tablespoon yellow mustard
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 cup finely chopped celery
- ½ cup sliced scallions
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