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.
