3 Reviews

This review is long overdue. My family LOVES this potato salad! I'm digging up the recipe again for a fish fry this weekend. It is so colorful with red, green, and yellow and SO tangy with pineapple juice to sweeten it up. GREAT stuff! I decrease the olive oil just a bit, but overall it's perfect as-is. Thanks so much for posting this wonderful alternative to typical mayo potato salad!

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groovyrooby May 15, 2007

We really enjoyed this! I made it as written, but cut down on the olive oil a bit and as I had no green onions, we used minced red onion instead. It was colorful and we felt good knowing it was vegan. This would be great to take on a picnic because you wouldn't have to worry so much about mayonaise in the heat! Definately a keeper.

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857484 June 12, 2008
Vegan Red Potato Salad from Whole Foods Cookbook