Potato Salad

Everyone in our family loves potato salad, and now we have a granddaughter who is alergic to eggs, so this recipe is great for her since it utilizes eggless vegenaise instead of mayonaise.  I challenge you to tell the difference.  My daughter had a jar of vegenaise that she threw out swearing that she hated it.  But she gobbled up this salad!  I have tried another brand of eggless mayonaise and didn't like it nearly as much as Vegenaise.  I bought the grapeseed oil version. www.followyourheart.com

POTATO SALAD

8 medium  yellow potatoes like Yukon Gold.  I also love using red potatoes.
1/2 cup vegenaise
4 green onions
1 stalk of celery finely chopped
1/2 cup of finely diced red onion (add more to taste)
1/2 cup of thinly sliced radishes (optional)
1 tsp of salt
fresh ground pepper

Boil potatoes until fork tender (don't overcook or the salad will be mushy!) Drain and cool and cut into bite size cubes. (i put the strainer into the fridge to cool them faster.)

Mix everything together in a large bowl and adjust the seasonings and vegenaise to taste. Cover and put in the fridge until chilled.