Four-Tier Potato-Macaroni Salad

5.0 (1 reviews)

2 lbs. red skin potatoes, scrubbed
8 oz. whole-wheat pasta noodles (try shorter noodles like penne)
1/2 red onion, finely chopped
1 celery stalk, finely chopped
2 cups vegan mayonnaise (try Vegenaise)
1 cup vegan sour cream (try Tofutti brand)
2 tsp. salt
1 tsp. pepper
1/2 cup white wine vinegar
1 1/2 tsp. paprika
1 tsp. garlic powder

• Cook the potatoes in boiling water for 15 minutes, until tender but not falling apart. Cool slightly and cut into 1-inch cubes.
• Cook the pasta in boiling salted water until al dente.
• Divide half of the chopped onion and celery into 2 separate bowls, 1 for the pasta salad and 1 for the potato salad.
• Add half of the vegan mayonnaise, vegan sour cream, salt, pepper, and white wine vinegar to each bowl.
• Add the paprika to the pasta salad bowl. Mix to combine.
• Add the garlic powder to the potato salad bowl. Mix to combine.
• Add the pasta to the paprika dressing, tossing to coat.
• Gently fold the potatoes into the garlic dressing.
• Place half of the potato salad in a trifle dish or large glass bowl. Top with half of the pasta salad. Top with the remaining potato salad followed by the remaining pasta salad.

Makes 8 to 10 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind