The Best Vegan Potato Salad
The best potato salad that I’ve made.
- Boil 3 cups of chopped yukon gold potatoes until soft
- Drain water and rinse with cold water
- Julienne 3 or 4 baby carrots
- Chop 1 tbsp cilantro
- Place together all ingredients in a mixing bowl and add:
- fresh crushed black pepper (to taste)
- coarse sea salt (to taste)
- fresh mint, chopped (to taste)
- 1 tsp each: marjoram, rosemary, and thyme.
- Add 1/2 cup earth balance mayo and 2 tsp sunflower seed oil
- Mix together and refrigerate for later or enjoy now!