Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This is copied off an amazing vegan salad found at the Apple Valley Market deli in Berrien Springs, Michigan. I use canola oil mayo, so it isn't vegan anymore, but they use tofunnaise....

Ingredients Nutrition


  1. Roast or boil the potatoes and let cool.
  2. Chop potatoes roughly (without the skins), and add the other vegetables.
  3. Add the mayo, lemon juice and salt and pepper.
  4. Mix well--some of the potato will break down and add to the sauce.