Plant Based Potato Salad

1 small white onion chopped

1 bunch of green onions chopped

2-4 sticks of celery chopped

6-8 red potatoes boiled and chopped

1-2 handfuls of fresh asparagus and green beans blanched and cooled

1 t. India black salt (smells like eggs)

1 cup of vegan cream sauce

1 cup Vegenaise

1 T stoneground mustard

1 bunch of chopped chives

1 lemon juiced

1 bunch of fresh chopped dill to taste

salt and pepper to taste


Boil and prep potatoes.


Blanch and prep asparagus and green beans.  It is important to run them under cool water to stop the cooking process.  You want a little crunch in the bite.  Take a look at the color as the above photo is just after I cooled them.


Chop up the onion and celery and flavor with the India Salt.  Add the cream sauce, lemon juice, and mustard.

lzPJ2dI9TDCnM3KqcK6dOgFinish chopping if you haven’t already the blanched asparagus and green beans. Add to the mix.

Chop and add the boiled potatoes, Vegenaise, chopped fresh dill, onions, and chives.  Salt and pepper to taste.





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