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Recipes » Side Dishes » Easy Eggless Potato Salad
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When she went plant-based, it was a snap to fit this same potato salad into her diet just by substituting a plant-based mayonnaise for the egg mayonnaise she used to use. Now it’s even better than I remember!

2 lbs of potatoes (Approx. 5 medium unpeeled potatoes)

½ cup apple, diced (unpeeled)

¼ cup onion, diced

¼ cup of red pepper, diced

1 garlic clove, crushed

1 Tbsp sweet pickled relish

1 Tbsp dijon mustard

2 tsp apple cider vinegar

½ cup of tofu mayonnaise

Salt and pepper to taste

Lemon juice

2 Tbsp green onions, diced

1 Cut the potatoes into small cubes, and boil them for 20 minutes or until tender.

2 While the potatoes are cooking, dice the apples and set them aside in a small bowl with a splash of lemon juice to prevent them from turning brown.

3 Drain the potatoes and let cool.

4 In a bowl, combine the potatoes, apple, onion, pepper, and garlic.

5 Add the pickled relish, mustard, apple cider vinegar, and tofu mayonnaise and mix well.

6 Add salt and pepper to taste.

7 Garnish with green onions and serve!

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