• 2 lbs red, purple, and yellow potatoes
  • ½ cup medium onion, finely chopped
  • ½ cup celery, finely chopped
  • ½ cup green onions, sliced
  • ½ cup sweet relish
  • 1 cup pitted kalamata olives
  • ½ cup vegan mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp prepared mustard
  • 1 tsp paprika
  • 1 tsp lemon pepper
  • 1 tsp salt (optional)



Boil potatoes in their skins. Drain and cool enough to handle. Peel potatoes as much as possible (it’s okay if some peel remains). Dice potatoes into a large mixing bowl. Add onion, celery, lemon pepper and salt, and toss to mix completely. In a small bowl, combine vegan mayo, relish, mustard and vinegar. Stir mixture into potatoes. Reserve 2 tbsp of the olives for garnish. Stir the rest into the potato salad. Empty salad into serving dish; sprinkle with paprika and garnish with green onions and reserved olives. Chill for a minimum of 2 hours before serving.

- Acooba