Ingredients 2 pounds red potatoes (about 5 medium), peeled and cubed 1/2 cup vegan mayo 1 teaspoon Dijon mustard 1 tablespoon whole-grain mustard 1 radish, halved and thinly sliced 1/2 cup thinly sliced cucumber slices 1/4 cup diced sweet onion 1 tablespoon shredded carrots 1 teaspoon sea salt, more or less to taste 1/2 teaspoon freshly ground black pepper Directions Add potatoes to a large pot of water, add 1/2 teaspoon salt and bring to a boil. Reduce heat to a low-boil and cook until tender when pierced with a fork. Drain potatoes and allow to cool to room temperature, or about 30 minutes without the lid. In a small bowl combine mayo, dijon, and whole-grain mustard. Add mayo mixture and remaining ingredients and toss gently until combined. Transfer potato salad to a large serving bowl and refrigerate a few hours until flavors have had time to combine. Nutrition Facts Yields: 4 servings Serving Size: 1/2 cup Calories: 185 Total Fat: 11 g Saturated Fat: 2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 258 mg Carbohydrates: 21 g Dietary Fiber: 2 g Sugars: 3 g Protein: 2g
