Whole Food, Plant-Based Recipe Haitian Vegan Potato Salad

Ingredients

• 4 potatoes
  

• 1-2 carrots
  
• 1 large beet, or canned beets, drained
  
• ¼ cup onion, minced
  
• ⅓ cup green bell pepper, diced
  
• ⅓ tsp garlic powder
  
• 2 T white vinegar
  
• 1 T yellow mustard
  
• ¾ cup celery, chopped
  
• Salt and pepper to taste

Instructions

1. Peel potatoes and add to a large saucepan with water. Boil until fully cooked but not too soft. When finished, remove from water, cut into cubes, and set aside.
2. While the potatoes are cooking, peel and cut the carrots into small cubes and set aside to cool.
3. In another saucepan, add carrots with a little bit of water. Bring to a boil and cook thoroughly. Remove from water and set aside to cool.
4. In another saucepan, add beets and water and cook thoroughly. (No need to cook canned beets if you choose that option; just drain and set aside). When cooked, peel and cut into cubes and set aside to cool.
5. In a large bowl, add potatoes, beet, carrots, celery, onion, and green bell pepper.
6. In a jar, combine the spices, vinegar, and mustard as a dressing for the salad. Pour over the salad and toss. Serve immediately.