Thanks to a major sale at the grocery store, I have an abundance of potatoes right now. So, it's starch, starch, starch as far as the belly can stretch. Woo hoo! Here's a simple potato salad I threw together last night - nice and creamy, but not too heavy in your tummy.
8 small to medium russet potatoes, peeled and cubed
3/4 cup vegan mayonnaise, or more to taste
3 stalks celery, diced
5 green onions, sliced
1/4 cup dill relish
3 tablespoons yellow mustard
1 teaspoon paprika, plus more for garnish
2 teaspoons all-purpose seasoning, or any combo of your favorites
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
- Boil potatoes in a large pot, with enough water to cover them by about two inches over.
- Once potatoes are fork-tender, drain and rinse with cold water.
- Place potatoes either back into the pot, or into a large bowl and add remaining ingredients. Stir gently until potatoes are coated with the good stuff.
- Sprinkle with a little extra paprika on top when you serve.
- Makes about 8 servings.
NUTRITION FACTS (per serving):
Calories: 314.8 / Total Fat: 13.9g (Saturated Fat: 0.8g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g) / Cholesterol: 0g / Sodium: 633mg / Potassium: 980.9mg / Total Carbohydrates: 40.2g (Dietary Fiber: 5.5g, Sugar: 3.0g) / Protein: 4.9g