Curried Potato Salad (dairy, egg, soy free)

• 4-5 large potatoes

• 1 cup of frozen peas, thawed

• 1/4 of a small white onion, finely chopped

• 1 cup Plant Based Mayo (I use Hellmans)

• 2 teaspoons of your favorite curry powder blend

• 2 teaspoons white vinegar

• Salt to taste

Dice your potatoes, and boil in a pot of salted water until fork tender, usually 5-8 minutes at hard boil. Drain potatoes, cover, and set aside to cool.

To make the dressing, combine the Plant Based Mayo, curry powder, white vinegar, and salt if using, and whisk to combine.

Add your cooled potatoes, thawed peas, finely chopped onion, and prepared dressing to a large mixing bowl, and stir to combine thoroughly. Chill for 1 hour before serving.

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