Hawaii-Style Potato Salad

Looking for a way to up the vegetable count in your potato salad? Look no
further. This creamy, vegetable-filled potato salad has crunch, flavor and
color. I call it Hawaii-style because it's the closest to what we make for
potlucks when we're there.

Servings: 8 servings

Author: Beth of A Meal In Mind

Prep Time
20 minutes

Cook Time
25 minutes

Course:

Side Dish Salad

Cuisine:

American Japanese

Keywords:

Vegan potato salad mayonnaise vegetable salad easy salad plant-based creamy potato salad

🧂 Ingredients

2 pounds Yukon Gold potatoes of similar size

scrubbed.
½ cup grated sweet or red onion.
½ cup diced celery

leaves removed
1 large carrot

grated, about ¾ cup
¾ cup frozen peas

thawed
½ cup chopped scallions
1 cup Primal or Chosen Foods vegan mayonnaise

or to taste
1 tablespoon Dijon mustard
½ teaspoon sea salt

or more to taste

Instructions

1 Add unpeeled potatoes to a pot that has a cover and is deep enough to boil them.
Add enough water to cover the potatoes and place over medium-high heat.
2 Bring water to a boil, reduce heat to medium, cover the pot and cook at a low
boil for 20 to 25 minutes, or until the centers are just tender when pierced
with a fork, and the skins have not split. Drain and immediately place potatoes
into cold water until cool enough to handle.
3 Peel the cooled potatoes and chop into 1-inch chunks.
4 In your salad bowl, combine mayonnaise, mustard, shredded onion, sliced
scallions, grated carrots, diced celery and salt. Stir well to combine evenly.
5 Stir in cubed potatoes.
6 Taste and season with additional salt, if needed.
7 Garnish with diagonally sliced green onions.
8 Serve immediately or refrigerate overnight and serve the following day.