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Chef Linda Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food. View Recipes

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Almost Classic Potato Salad

By Chef Linda

Let's face it, there are some things upon which you can't improve. Classic dishes that have been around forever and have stood the test of time provide familiarity and comfort. A good old fashioned potato salad is one of those dishes, with one exception; mayonnaise-based versions aren't hip for your health or the chickens who lead tortured lives to produce the eggs used in making mayo. With such fabulous vegan mayo options on the market, you can turn grandma's classic potato salad into one that tastes just as good and harms no one. Take this potato salad to the next level by topping with Shiitake Bacon Crisps.

Ingredients

 2 pounds waxy potatoes (red-skinned, new or Yukon Gold) peeled and cut into 3/4-inch chunks
 1 cup vegan mayonnaise (like Just Mayo or Vegenaise)
 2 tablespoons whole grain or yellow mustard
 2 tablespoons apple cider or other light colored vinegar
 1 teaspoon salt
 ½ teaspoon ground black pepper
 1 cup diced celery, about 2 to 3 large stalks
 ½ cup finely chopped onion
 2 tablespoons chopped parsley

Directions

1

Cover potatoes with salted water in large pot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.

Mix together remaining ingredients, except parsley, in a large bowl. Add potatoes, celery, onion and toss gently. Sprinkle with parsley. Serve chilled or at room temperature. Add Shiitake “Bacon” Crisps on top for extra taste and crunch!

Notes

Almost Classic Potato Salad
IngredientsDirections

Almost Classic Potato Salad

DifficultyEasyCook Time15 mins
YIELDS
6 to 8 servings

INGREDIENTS

 2 pounds waxy potatoes (red-skinned, new or Yukon Gold) peeled and cut into 3/4-inch chunks
 1 cup vegan mayonnaise (like Just Mayo or Vegenaise)
 2 tablespoons whole grain or yellow mustard
 2 tablespoons apple cider or other light colored vinegar
 1 teaspoon salt
 ½ teaspoon ground black pepper
 1 cup diced celery, about 2 to 3 large stalks
 ½ cup finely chopped onion
 2 tablespoons chopped parsley

DIRECTIONS

1

Cover potatoes with salted water in large pot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.

Mix together remaining ingredients, except parsley, in a large bowl. Add potatoes, celery, onion and toss gently. Sprinkle with parsley. Serve chilled or at room temperature. Add Shiitake “Bacon” Crisps on top for extra taste and crunch!

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