Red Potato Salad

2.8 (3 reviews)
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2 1/4 lbs. red potatoes
1/2 cup olive oil
2 Tbsp. Dijon mustard
2 Tbsp. white wine vinegar
2 Tbsp. vegan mayo
1 tsp. garlic powder
Salt and pepper, to taste
1/2 cup chopped red pepper
1/2 cup chopped celery
1/3 cup chopped red onion

• Scrub and quarter the potatoes. Cook in salted water until just tender. Drain and rinse with cold water.
• Whisk together the olive oil, mustard, vinegar, vegan mayonnaise, garlic powder, salt, and pepper.
• In a large bowl, gently fold the chopped vegetables into the potatoes. Add the dressing, tossing to coat. Season to taste.

Makes 6 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