Ingredients:4 Idaho potatoes, scrubbed and diced
2 Sweet potatoes, scrubbed and diced
1 bunch of celery, finely diced
1/2 red onion, diced
1/2 cup Veganaise
1 lime, juiced
5 slices of marinated jalepeno, finely diced
Cilantro, leaves removed and roughly chopped
- Put the spuds in the pot, add enough water to cover by an inch, salt the water and bring to a boil. Cook until tender, but not mushy.
- Drain and rinse. Add to the celery and onion.
- Combine the Veganise, lime juice, chiles and cilantro. Add non dairy milk, enough to make 1 cup of sauce. Salt to taste and add to the veggies, tossing well to coat them.
- Chill until ready to serve, stir the veggies prior to serving.