Vegan Potato Salad

Ingredients:

• 5 russet potatoes, unpeeled and cubed
• 2 carrots, shredded
• 1 stalk celery or bok choy, diced
• 4 green onions, diced
• 1 cup Vegenaise, or other vegan mayo
• 2 tablespoons dijon mustard, or to taste (optional)
• 2 tablespoons Bragg’s Liquid Aminos, or other soy sauce
• 1 teaspoon basil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• Sea salt and black pepper, to taste

Instructions:

1. Add cubed potatoes to a large pot of salted water, cover, and bring to a boil. Lower heat and simmer, uncovered, until potatoes are al dente (firm, but tender). Do not overcook! Drain and cool.
2. Add potatoes and the rest of the veggies to a large bowl. Combine mayo, mustard and spices to make dressing and gently fold dressing into vegetables. Chill and serve.

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