Potato Salad
-
2 ½ lbs red potatoes
-
¾ cup mayonnaise or veganaise
-
3 tbsp Bragg Nutritional Yeast
-
Pinch of salt and pepper
-
Pinch of turmeric
-
1 tbsp Dijon mustard
-
⅓ cup diced white onions
-
½ fresh-squeezed lemon
In this recipe:
- Wash, peel and dice potatoes into small bite-sized cubes and set aside.
- Dice onions into as small of pieces as possible.
- Boil potatoes for 10 minutes, then allow them to cool. To the bowl of potatoes, add: onions, mayonnaise, mustard, nutritional yeast, turmeric, salt and pepper – stir until fully mixed.
- Squeeze half a lemon on top and sprinkle with a pinch more salt and pepper, plus nutritional yeast for presentation.
