There was recently a Meat Out at UGA’s Tate plaza. The Meat Out was a great opportunity for vegetarians and vegans to share information and food samples with the campus; their message was that a healthy, cruelty-free diet is not only doable but delicious.

This vegan potato salad is just one of many interesting recipes included in the event’s literature. The main obstacle for creating a vegan-friendly version of the recipe is mayonnaise, which has been substituted for the vegan-friendly Veganaise.

Ingredients

• 8-10 medium potatoes (yellow or red are best)
• Dressing
• 1 C vegan mayonnaise (such as Veganaise)
• 2 T oil
• 2 T vinegar
• 2 T mustard
• 1 tsp sugar
• ½ tsp salt
• Pepper, to taste

Optional Ingredients

• ½ C diced celery, dill pickles, and/or carrots
• ¼ C chopped scallions and/or sliced black olives
• Garnishes
• ¼ C finely chopped parsley
• Dash of paprika

Boil the potatoes until tender (10-20 minutes, depending on type). While the potatoes are boiling, combine the dressing ingredients in a small bowl, and mix thoroughly.

When the potatoes are tender, run cold water over them and carefully peel with a knife. Cube the potatoes and place in a large bowl with any optional ingredients that are desired. Pour dressing over the potatoes and toss.

Refrigerate for at least one hour before serving. Add garnishes if desired.

Enjoy this vegan take on a classic party dish!