PCC California Potato Salad

Serves: 6 to 8

Your rating: None (30 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

A PCC Deli favorite.

Ingredients

Preparation

Quarter potatoes. Boil until tender, at least 15 minutes. Drain and let cool in a large bowl. In a separate bowl, make the dressing by whisking together the mayonnaise, mustard, relish, pepper and salt.

When potatoes have cooled, toss with dressing and mash lightly to combine. Toss the dressed potatoes with the parsley, green onions, celery and olives.

Recipe by PCC Deli

Source: Sound Consumer, June 2011

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

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Comments

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I actually roasted the

I actually roasted the potatoes in the oven and used a red onion I had on hand. It was very good!

great salad

Tried this salad for a request in the family and it was a hit "very refreshing in this heat."
Used regular mustard plus some horseradish, chives instead of green onion, omitted the black olives, and simply cut up some dill pickles in place of dill relish. The instructions are written "quarter potatoes" however what it should read is "cut to bite sized cubes" so one doesn't have to cut the potato again after it's cooked.
Am about to make another batch for the 4th of July...

Amazing Salad

I never would have guessed that this is a vegan potato salad. So creamy and full of flavor. Delicious!

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