Summer 2013 Poultry Press
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Potato Salad Plus!

Recipe courtesy

Prep Time: 15 minutes
Cooking Time: 40 minutes

Ingredients (12 servings)

  • 6-8 large russet potatoes
  • 1 cup chopped celery or water chestnuts
  • 1/4 cup chopped red onion
  • 1/2 cup sundried tomatoes, chopped
  • 1/4 cup roasted red bell peppers
  • 3 tablespoons Italian parsley, finely chopped
The Dressing
  • 1/2 cup Vegenaise (add more to taste)
  • 1/2 cup prepared Vegg*
  • 1 tablespoon Colman’s (or other) mustard
  • 3 tablespoons sweet pickle relish
  • 1 teaspoon celery salt
  • 1 tablespoon dill
  • 2 tablespoons citrus garlic seasoning blend (or something similar to Old Bay seasoning)
  • salt & pepper
Vegan Recipe Corner


Boil the potatoes with the skin on until easily pierced with a fork (about 30-40 minutes). Remove from heat, drain and cool potatoes. Peel off skins and cut into bite-sized cubes. Add to a large bowl with all of the veggie ingredients.

Mix all of the ingredients for the dressing. You may want to use more of the Vegg mixture for a creamier taste. Adjust seasonings and add salt & pepper to taste.

Pour the dressing over the potatoes and veggies. Mix until potatoes are well coated. Garnish with heirloom grape tomatoes, spicy pickled green beans or vegan bacon bits.

Leftovers can be stored covered in the fridge for up to 2 days.

*You can purchase The Vegg – Vegan Egg Yolk online or at retail stores.

potato salad plus
Photo by Liqin Cao
Summer 2013 Poultry Press