Almost Classic Potato Salad

Name: Almost Classic Potato Salad
Cook time: 15 min
Total time: 15 min
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

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.

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

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!