Vegan Creamy Potato Salad

By Jen Paleracio | July 18, 2017

I was never a big fan of mayo, but weeks ago when I was browsing on Thrive Market searching for my honest to goodness products I discover this vegan coconut mayo. So, today I decided to make this creamy potato salad with this coconut mayo. You know me, love anything with coconut – the nutty taste just makes me keep coming back for more. What can I say – I’m a happy coconut lover. Not only it tastes good but I love the fact that it only has few whole natural ingredients. I’m always skeptical when the label shows “natural” or “vegan” and come to find out – they’re made from all kinds of chemicals. When I saw this coconut vegan mayo I was so surprised how clean and pure it is.

Here’s Why You’ll Love It:

“Whether you’re vegan, avoiding eggs, or just trying to get more coconut products in your life, this real-food vegan mayo—made from pure, non-GMO avocado and coconut oils—is sure to be a new staple in your kitchen. Cider vinegar and organic rosemary extract add that tangy, savory flavor that makes mayo so irresistible. Use it just like you would the traditional stuff: Spread it on sandwiches and wraps, mix into salad dressings and creamy dips, or include in your favorite coleslaw recipes. Nuco Coconut Vegan Mayo contains no dairy, soy, eggs, gluten, canola oil, preservatives, or trans fats”. ~Thrive Market 

 

INGREDIENTS:

Coconut Oil, Avocado Oil, Water, Organic Cider Vinegar, Organic Brown Rice Syrup, Pea Protein, Salt, Mustard Flour, Organic Lemon Juice Concentrate, Organic Rosemary Extract. Click here to learn more

 

You can certainly use a regular mayo!

 

 

 

Recipe

 

Print Recipe Pin Recipe

Ingredients
  

  • 1.5 pound yellow or tri-color potatoes cut into pieces
  • 1/4 cup vegan coconut mayo
  • 1 bell pepper, finely chopped
  • 1 small carrot, finely chopped
  • 2 stalks celery finely chopped
  • 2 stalks green onions, finely chopped
  • sea salt and black pepper to taste

Instructions
 

  • Rinse the potatoes. Fill a stock pan with water, add the potatoes and boil for 30 minutes or until tender (small potatoes cook faster). Remove from the heat, drain, transfer to a bowl and set aside.
  • Add the rest of the ingredients to the bowl. Stir to mix well. Serve immediately, store any leftover in the fridge. 

Get your 3-Day Dinner Plant-Fueled Recipes Today!

 

 

Posted in Mains, Recipes