Yield: 6-8 Servings Difficulty: Easy
Chef's Notes: Potato salad is usually made with eggs, but for this potato salad I've used Vegenaise, a soy based mayonnaise substitute. I've added the Indian black sea salt to give the egg flavor without the egg. Chef Jyoti
2 Pounds organic Red A potatoes, cut into cubes
¼ cup organic white vinegar
¼ cup olive oil
1 teaspoon. Indian black sea salt*
1 teaspoon. black pepper
½ cup parsley, chopped
¼ cup celery, chopped
1 cup Vegenaise (soy based mayo)
1 tablespoon yellow mustard
Boil potatoes in a salted water until tender but still firm.
When done, drain the potatoes and put them into a mixing bowl. Sprinkle the still-hot potatoes with vinegar, olive oil, sea salt, and black pepper.
Let it cool down for few minutes and then add parsley, celery, Vegenaise, and mustard.
Refrigerate and correct seasoning before serving.
*Indian black sea salt- if France has Fleur de Sel, India has black sea salt which gives an egg taste without an egg
Original Talley's recipe by Chef Jyoti Friedland
Copyright © 2006 Talley's Green Grocery