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Ingredients

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

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Ready In 45 Minutes

Servings: 6

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Cooking Instructions

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Step 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!
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Step 2

• Drain and cool.

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Step 3

• Add potatoes and the rest of the veggies to a large bowl.
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Step 4

• Combine mayo, mustard and spices to make dressing and gently fold dressing into vegetables. Chill and serve.
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