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Red Potato Salad... Spicy and Vegan (No Mayo or Nayo!)

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“This red potato salad has an oil and vinegar dressing base with a kick of spice!”
READY IN:
18mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut potatoes into bite size pieces and boil until cooked through.
  2. Finely chop your pickle, celery, red onion and bell pepper, then set aside.
  3. In a bowl big enough to fit your potatoes and chopped veggies mix the oil, vinegar, spices, mustard and hot sauce (I recommend adding more spice and mustard depending on your taste, I just pour spice in and I don't really measure).
  4. When potatoes are finished, drain the water in a colander and pour the cooked potatoes into the bowl with the oil and vinegar dressing you just prepared.
  5. Now add your chopped veggies in the potato bowl and mix everything together with a spoon carefully so as not to mash up the potatoes (or you can toss it with your hands). Add salt and pepper to taste.
  6. Refrigerate for a few hours until chilled or overnight. Serve chilled.

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