creamy
vegan potato
salad

Creamy vegan potato salad. A great addition to a summer barbeque or when you are craving something hearty

ingredients

1 stalk celery, thinly sliced
1 pound yellow potatoes, cut into 1-inch cubes
1/2 onion, chopped
2 cloves garlic, minced
1 1/2 Tablespoon apple cider vinegar
2 Tablespoons water
1 teaspoon maple syrup
1/4 teaspoon pepper
1/2 teaspoon smoked paprika
1 teaspoon salt
1 Tablespoon parsley
1 Tablespoon Dijon mustard
4 Tablespoons coconut milk
1/2 jicama, shredded

DIRECTIONS

Makes 6 cups.

1. Place potatoes in a steamer over medium high heat. Cover and steam for 10 minutes or until soft. Set aside to cool.

2. In a small pot over medium high heat add water, onion and garlic. Sauté 5 minutes.

3. In a large bowl mix apple cider vinegar, maple syrup, pepper, celery, paprika, salt, mustard and coconut milk. Stir until well mixed.

4. Add jicama to the apple cider vinegar mixture along with the onion and garlic and stir until evenly coated.

5. Gently fold in potatoes.

6. Top with parsley.

7. Place in refrigerator overnight. Enjoy.

Plant-based

Squishy Face

Although our little Squishy Face doesn't follow a plant-based lifestyle he is a great inspiration and food critic and he definitely approves of the odd carrot peel falling his way.

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