Green Onion Potato Salad

vegan mom's Note:

Variation of a Bobby Flay recipe

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 3 lbs red potatoes
• 1 tablespoon salt , divided
• 2 teaspoons salt , divided
• 1 ¼ cups vegan mayonnaise (use Vegenaise)
• 2 tablespoons white wine vinegar
• 2 jalapeno peppers , chopped and sauteed in a pan with a little oil
• ¼ teaspoon ground black pepper
• 6 green onions , thinly sliced
• ¼ cup fresh cilantro , chopped

Directions:

1. Cover potatoes with water in a 4-quart saucepot. Bring to a boil over medium-high heat. Add 1 tablespoon salt. Reduce heat to low and simmer 20-30 minutes or until potatoes are tender. Drain and cool slightly. Slice into 1/4-inch thick slices.
2. Combine Vegenaise, vinegar, jalapeno peppers, 2 teaspoons salt, and black pepper in a large bowl. Stir in remaining ingredients and toss gently to coat. If desired, season with additional salt and pepper. Serve chilled or at room temperature.