- 1 pound of potatoes about 4 medium-size
- 1 carrot
- ½ red onion
- 2–3 celery sticks about 1 cup
- 1 cup vegan mayonnaise
- ¼ cup mustard
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp ground pepper
- ½ tsp paprika
- ½ tsp garlic powder
Peel and chop potatoes into bite-size pieces. Cook potatoes in boiling water or a steamer until tender.
Peel the carrot and chop it into small pieces. Cook in boiling water or a steamer until tender.
Drain both potatoes and carrots and place them in a big bowl.
Chop red onion and celery sticks into small pieces and add them to the bowl.
Add mayonnaise, mustard, olive oil, and seasonings. Stir with a wooden spoon.
Let the salad chill for an hour in the fridge.