- 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.
- Make the dressing: In a small bowl, whisk together the mayo, mustard and sour cream. Season with salt and pepper to taste.
- Add the dressing to the potatoes, and then add the rest of the chopped ingredients. Toss well.
- Refrigerate for a few hours to allow the flavours to blend.
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
