It's summer time and with summer comes picnics, holidays, and get together's with friends and family.
And there's nothing like a delicious potato salad to bring together the party!
It's a staple at any summer event I go to and it will be for yours!
Did I mention that it's vegan AND gluten free?!
I made this over the fourth of July and people absolutely ate it up! They had no idea it was vegan which made it all the right better:)
You will LOVE this potato salad and here's why.
It's perfect for a hot summer day when you're needing something cool
It's great if you're wanting a healthier rendition
It's vegan, gluten, and dairy free, so EVERYONE can enjoy it
It's chunky but also creamy (YUM)
No one will ever guess it's vegan!
Now if that didn't convince you then you're going to just have to make the meal yourself and see why!
So get going my peeps!
As always, if you make this recipe and decide to share it on Instagram or Facebook, be sure to tag me @plantbasedbelly1 for Instagram and Plant Based Belly for Facebook. I can't wait to see your take on trying my recipe:)
xoxo
Sophia
Ingredients
8-10 small potatoes
1 - 1 1/2 cup vegan mayo
2 tablespoons yellow mustard
1 teaspoon apple cider vinegar
1/4 tablespoon salt
1/4 tablespoon pepper
1/2 cup of chopped celery
1 tablespoon olive oil
tempeh bacon (for tempeh bacon recipe you can go to my recipes tab!)
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Preparation
Start by cleaning the potatoes in the sink. Then you will chop them up into cubes and place into pot of cold salted water. Turn the heat to high until the potatoes start to boil and you're able to press down with fork.
Once cooked, drain the potatoes and place them into large bowl.
Pour your apple cider vinegar and stir in.
If you bought ready to go "bacon" tempeh, cut it into six strips.
In a medium size pan, pour tablespoon of oil into the pan. Once hot, put your tempeh bacon in and cook on each side for three minutes
While the potatoes and tempeh are cooling off, mix the vegan mayo, mustard, salt, pepper, and celery. Place into the bowl and stir so each potato is evenly coated. Don't over stir or it will become too mushy!
Chop up the tempeh bacon into little bits and stir into the potato salad.
Let it chill in the fridge for 30 mins or until you are ready to stir!
