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