Green Onion Potato Salad

Variation of a Bobby Flay recipe

• Ready In: 50 mins
• Serves: 6

Ingredients

• 3  lbs  red potatoes
• 1  tablespoon salt, divided
• 2  teaspoons salt, divided
• 1 1⁄4 cups vegan mayonnaise (use Vegenaise)
• 2  tablespoons white wine vinegar
• 2  jalapeno peppers, chopped and sauteed in a pan with a little oil
• 1⁄4 teaspoon ground black pepper
• 6  green onions, thinly sliced
• 1⁄4 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.