How to make Vegan Potato Salad

Jenny Berkeley, RN, CHN

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Join the Berkeley Chef (Jenny) as she make a yummy plant-based potato salad.

Recipe:

5 potatoes cut into cubes

1/2 cup of frozen peas, carrots, and corn

2 pickles chopped

3/4 - 1 cup of Earth Island Vegenaise

1 tbsp of mustard

 1/2 tsp of sea salt and dried thyme

grounded black pepper



Tags

plantbased, Potato, Salad, sidedish, vegan


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