Recipe: <!-- -->Vegan Potato Salad with Arugula and Celery<!-- -->
Ideal for summer parties and backyard barbecues, this take on potato salad includes lots of crunchy celery, piquant fresh arugula and a mayo- and cider vinegar-dressing that combines it all perfectly.
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Cooking tools:
- Pot
- Colander
- Mixing bowl
- Whisk
- Stove
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 2 pounds small red potatoes cut into 1-inch pieces
- 1/2 cup 365 Everyday Value® Organic Vegan Mayo
- 2 tablespoons cider vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon fine sea salt
- 6 stalks celery thinly sliced on the bias
- 1/4 cup thinly sliced fresh chives
- 3 cups lightly packed baby arugula
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