Realizations Inc

My friend Grace first introduced me to vegan potato salad and it has become an all-time favorite.

2 lbs potatoes (I use a mix of red, Yukon-gold, and purple potatoes).
Boil with skins on until tender but avoid over cooking.
Allow to cool.
Cut into 1 inch cubes (leave most of the skins on).

Ingredients:

• ½ cup Vegenaise
• 2 tbsp brown rice vinegar or white wine vinegar
• 1 tbsp Dijon mustard
• ½ cup rice milk
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp dried tarragon

Combine ingredients in a bowl and mix well.
Pour over potatoes and mix to coat the cubes.

Add:

• ½ cup thinly sliced green onions (cut at an angle)
• ½ cup thinly sliced crisp celery
• 2 tbsp chopped parsley

Toss gently. Cover and chill for at least an hour.

Serve and enjoy.Goes well with Veggie Baked Beans!