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
