Creamy Potato Salad with Veggie Ham


  • 8 medium potatoes, cubed
  • ¼ cup parsley, chopped
  • ¼ cup green onions, chopped
  • 2 stalks of celery, diced
  • 3 hard boiled eggs, diced
  • 1 red bell pepper, diced
  • 1 tbsp dijon mustard
  • 1/2 cup mayo
  • ¾ cup vegan sour cream
  • 2 packs of Organic Veggie Bell Pepper Ham (Alternative Kitchen), chopped
  • Salt and pepper to taste

  1. Place the potatoes and 2 Tablespoons of salt in a large pot of water. Bring the water to a boil and simmer for 10 minutes. Drain the potatoes in a colander and let cool 10 minutes.
  2. Make the dressing: In a small bowl, whisk together the mayo, mustard and sour cream. Season with salt and pepper to taste.
  3. Add the dressing to the potatoes, and then add the rest of the chopped ingredients. Toss well.
  4. Refrigerate for a few hours to allow the flavours to blend.