Vegan Potato Salad

Everyone needs a good potato salad during the summer- even vegans!  This recipe tastes like the real deal, and the sweet potatos give it a tangy twist.  If the heat has got you too lazy to want to make your own “mayo”, there are plenty of vegenaise mayos out there for you to try.

1 large sweet potato, cubed (about 2 cups)

1 lb red potatoes, cubed (about 5 cups)

1 cup red onion, chopped

1 cup green peas

¾ cup carrot, shredded

¾ cup green onions, chopped

1 tbsp fresh parsley, minced

1 ¼ cup coconut, almond or soy milk

½ cup olive oil

3 tbsp lemon juice

½ dry mustard

1 ½ tsp sea salt

½ tsp black pepper

• Bring a large pot of water to a boil and add sweet potatoes.  Boil for 10 minutes
• Add red potatoes and continue boiling for another 20 minutes
• Remove from heat and strain water, then immediately pour potatoes into a pot of cold water
• Let stand for 5 minutes then strain again
• Mix potatoes with red onion, green onion, carrot, parsley, 1 tsp of sea salt and pepper
• For the mayo, combine milk, lemon juice, mustard, and ½ tsp sea salt, and mix in blender for 1 minute
• SLOWLY add olive oil 1 tsp at a time, spacing each drop 20 to 30 seconds apart so the mixture will emulsify and thicken
• When oil is gone and mixture is creamier, pour over potato and vegetables and mix well