Baseball, beer, and potato salad…what do they all have in common? SUMMER!! One of my favorite salads is potato salad in all of its creamy yummy-ness! My salad takes a bit of a twist on the typical salad and will leave your guests drooling for more!
1 large sweet potato (cubed in even bite size pieces)
1 pound purple potatoes- cubed
5 celery stalks with the leafy tops, finely chopped
1 red onion minced
1 small jar pimentos
1 small jar capers
2 cans sliced olives
3 dill pickles- chopped (I prefer Clausen)
1 ½ cups vegan mayo
2 Tbs mustard
1 tsp garlic powder
1 Tbs apple cider vinegar
3 Tbs vegan white sugar
Salt and pepper to taste
In a large pot, bring potatoes to a boil, cook until for tender. When cooked, strain and set aside. While potatoes are cooking, put all the chopped vegetables in a very large mixing bowl. In a separate bowl, mix the “mayo”, mustard, vinegar, sugar, and garlic. Taste the wet mixture, adjust for your own sweetness level (not too sweet, both potatoes are sweet).
Mix everything together in a large bowl! Let it stand in the refrigerator for several hours before service!
TURST ME- your friends and family will love the sweet potatoes in this recipe.