This is my son’s favorite salad this year. I was used to potato salad with a lot of mayonnaise, sweet relish and onions so this was a real change for us – but we all love it now. With the pressure cooker, I can cook the potatoes in less than 5 minutes without heating up my kitchen. We normally aren’t left with any leftovers when I serve this salad.
Ingredients:
- 4 large potatoes, diced and boiled until fork tender, drained and chilled
- 1 bunch scallions, diced
- 4 cloves garlic, minced
- 2 T Veganaise (or mayonnaise)
- Juice from one lemon
- Salt and pepper to taste
Directions:
1. Mix all ingredients well and chill.
.
