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“This is copied off an amazing vegan salad found at the Apple Valley Market deli in Berrien Springs, Michigan. I use canola oil mayo, so it isn't vegan anymore, but they use tofunnaise....”
READY IN:
1hr 15mins
SERVES:
3
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Roast or boil the potatoes and let cool.
  2. Chop potatoes roughly (without the skins), and add the other vegetables.
  3. Add the mayo, lemon juice and salt and pepper.
  4. Mix well--some of the potato will break down and add to the sauce.

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