Red Potato Salad... Spicy and Vegan (No Mayo or Nayo!)

Recipe by Queen Emily
READY IN: 18mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut potatoes into bite size pieces and boil until cooked through.
  • Finely chop your pickle, celery, red onion and bell pepper, then set aside.
  • In a bowl big enough to fit your potatoes and chopped veggies mix the oil, vinegar, spices, mustard and hot sauce (I recommend adding more spice and mustard depending on your taste, I just pour spice in and I don't really measure).
  • When potatoes are finished, drain the water in a colander and pour the cooked potatoes into the bowl with the oil and vinegar dressing you just prepared.
  • Now add your chopped veggies in the potato bowl and mix everything together with a spoon carefully so as not to mash up the potatoes (or you can toss it with your hands). Add salt and pepper to taste.
  • Refrigerate for a few hours until chilled or overnight. Serve chilled.
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