Adapted from cleanfooddirtygirl.com.

Ingredients:

Classic Plant- Based Potato Salad Ingredients

• 6 red potatoes, quartered (leave the skin on for looks and the Phytochemistry)
• 1 Cup Celery- chopped [0r chop the white Boc Choy stems instead]
• 1 Cup Red or Yellow Onion- diced
• ½ Cup Parsley- finely chopped
• 2 Tbsp fresh Dill (1 tsp dry dill if it’s what you have 😊)

Dressing Recipe: see Plant- Based Potato Salad Dressing in the Salad Dressing recipe folder

Instructions:

Put quartered potatoes in a large pot completely covered with water by 1 to 2 inches. Place a lid on the pot at an angle, and simmer for 25 minutes, or until a fork can pierce them. Drain the potatoes and set aside to cool.

Make the dressing (see Dressing Recipes)

When potatoes are cool enough to handle, cut them into bite-sized pieces, and place them into a large mixing bowl. Add celery, onion, parsley, dill, soya sauce, and pepper to taste. Gently stir in some dressing to wet the mixture.

Best served chilled.