Vegan potato salad packed full of fresh veggies – delicious! 7 gold potatoes cubed and boiled, All the rest of the ingredients are raw – 2 carrots, 1 cucumber, 3 stalks celery, Sprinkle in raw pumpkin seeds, Fresh parsley and fresh dill about a half a cup of each – add more it you like them, 2 spring onions with green tips, 3/4 of a red bell pepper. Dressing 1 & 1/2 avocados, 1/3 bunch of dill chopped, 1 tablespoon (or as much or as little as you like) Apple Cider vinegar, Organic mustard 1 tablespoon (or omit if you don’t eat mustard) 1/4 cup vegan milk of your choice (I like unsweetened coconut milk) You may need to add more milk to make it into a thinner dressing for the salad. Salt & pepper to taste.
This is a flexible recipe so omit any veggies or ingredients that don’t agree with you or that you don’t like. Keep covered until serving as avocados have tendency to brown. Serve immediately. Mine kept in the fridge for 3 days (I made it early) and slightly browned but tasted better and better! You’ll never miss the mayo! Enjoy!!
Published on November 7, 2019 by M Dean