Creamy Vegan Potato Salad Sandwich
Vegan potato salad spread between two pieces of bread for an easy and convenient lunch.
Ingredients
- 6 small red potatoes, scrubbed and cube, (leave the skin)
- 1 tbsp olive oil
- 1 stalk celery, diced, (about ¼ cup)
- ¼ small red onion, (about ¼ cup)
- 1 small carrot, diced, (about ¼ cup)
- 1 sprig green onion, chopped
Mayo sauce blend
- ½ cup vegan mayonnaise
- ½ tbsp lemon juice
- ½ tbsp dijon mustard
- ¼ tsp paprika
Other
- 8 slices thick bread of your choice
- Salt and pepper to taste
Instructions
- Bring water to a boil in a large pot. Add the the cubed potatoes and cook for 15-20mins on high heat. Drain cooked potato and put them in a large bowl. Drizzle with olive oil and set aside to cool.
- In a small bowl, combine the vegan mayonnaise, lemon juice, dijon mustard and paprika.
- Add the celery, onion and carrot into the large bowl with the potatoes and gentilly mix.
- Pour in the mayo sauce and toss to combine. You can lightly mash the potatoes for easier spreading later on. Add salt and pepper to taste.
- Cover and chill the potato salad in the refridgerator for at least 1hr.
- Once the potato salad is completely cold, you can assemble the sandwiches. Optionally, you can toast the bread prior to spreading on the potato salad.
- Serve sandwiches cold!
Notes
- The potato salad can be kept in the fridge for up to 5 days.
- Do not reheat the potato salad- keep it cold for freshness!
- You can decide how big of cubes you would like to cut the potatoes, but the larger you cut, the more difficult it'll be to spread them on the bread.
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