Looking for a way to up the vegetable count in your potato salad? Look no further. This creamy, vegetable-filled potato salad has crunch, flavor and color. I call it Hawaii-style because it's the closest to what we make for potlucks when we're there.
2poundsYukon Gold potatoes of similar sizescrubbed.
½cupgrated sweet or red onion.
½cupdiced celeryleaves removed
1large carrotgrated, about ¾ cup
1cupPrimal or Chosen Foods vegan mayonnaiseor to taste
½teaspoonsea saltor more to taste
Add unpeeled potatoes to a pot that has a cover and is deep enough to boil them. Add enough water to cover the potatoes and place over medium-high heat.
Bring water to a boil, reduce heat to medium, cover the pot and cook at a low boil for 20 to 25 minutes, or until the centers are just tender when pierced with a fork, and the skins have not split. Drain and immediately place potatoes into cold water until cool enough to handle.
Peel the cooled potatoes and chop into 1-inch chunks.
In your salad bowl, combine mayonnaise, mustard, shredded onion, sliced scallions, grated carrots, diced celery and salt. Stir well to combine evenly.
Stir in cubed potatoes.
Taste and season with additional salt, if needed.
Garnish with diagonally sliced green onions.
Serve immediately or refrigerate overnight and serve the following day.
If you will be refrigerating this salad for more than an hour, plan to add a little more mayonnaise just before serving, as the potatoes will absorb the moisture during refrigeration.