Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.com
This potato salad will quickly become a family favorite. It has all of the wonderful flavors of ranch dressing, tossed together into a creamy potato salad.
2 pounds red potatoes
2/3 cup vegan mayo
2 teaspoons apple cider vinegar
4 teaspoons dried parsley
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon fine sea salt or vegan Bacon Salt, or to taste
Bring a large pot of salted water to a boil. Cook the potatoes until tender, about 20 minutes. Drain well and allow to cool for 5 minutes. Cut the potatoes into chunks.
In a large bowl, combine the potatoes along with the mayo, vinegar, parsley, garlic, onion, and salt. Toss to combine. Adjust seasonings to taste. Serve cold from the fridge or at room temperature.
Copyright © 2011 Julie Hasson