Take Heart!
From Christian Vegetarian Association (CVA)

Vegan Potato Salad


3/4 cup finely chopped onion

1/4 cup lemon juice

1 Tbsp. salt

1/2 tsp. dry mustard

1/4 tsp. pepper

4 lbs. potatoes, boiled in jackets, then peeled and cubed

1/2 cup chopped celery

1/2 cup chopped green pepper

2 cups Nayonnaise or other vegan mayonnaise


  • Stir together onion, lemon juice, salt, dry mustard, and pepper.
  • Toss with hot cubed potatoes to coat evenly.
  • Cover and refrigerate one hour.
  • Stir in remaining ingredients.
  • Chill for several hours.

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