With vegan mayonnaise and no animal products, you don’t need to worry about your potato salad going bad if it sits out in the heat.  This dish is amazingly simply and tasty.  Thanks Glenn!

5 lbs. russet potatoes, chopped into 1 inch chunks.  If organic, do not peel.
¼ cup rice vinegar
1 T garlic powder
1 ½ tsp. onion powder
1 ½ cups Veganaise or other vegan mayonnaise

 

If potatoes are organic (ideal), do not peel.  Otherwise, peel. 

Chop potatoes and place in water to boil.  Boil about 15 minutes,

or until tender, but they still retain their shape.  Drain and allow to cool.

Mix all remaining ingredients together in a large bowl.  Add potatoes and mix well.  

Serve and enjoy!