½ cup eggless mayonnaise (try Nayonaise or Veganaise)
4 tablespoon yellow mustard
2 tablespoon distilled white vinegar
½ onion, chopped
½ cup chopped celery
Paprika (optional)
salt and pepper to taste
Instructions
Cut the potatoes into cubes and cook in boiling water for 20 minutes. Drain and let cool completely. In a large bowl, combine the potatoes with the remaining ingredients. Sprinkle paprika on top, if desired.
Originally Submitted
11/19/2010
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You can add this creamy potato salad recipe to your own private DesktopCookbook.
