Time
prep 0:45
total 0:45
Ingredients
| 3 to 4 | md. yellow potatoes, cleaned and cut into md. chunks, skins on | | 1/4 cup | diced red onion | | 1/4 cup | diced green bell pepper | | 1 stalk | celery, diced | | 3 tbsp. | Veganais Soy Salad Dressing | | 3 tbsp. | sweet pickle relish | | 2 tsp. | Dijon mustard * | | 2 tbsp. | white vinegar | | 1 tbsp. | Tony Chachere's Creole Seasoning |
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Instructions
Boil the potato chunks until tender, drain and reserve the liquid for a gumbo base. Add remaining ingredients (except Creole seasoning) to a small bowl and wisk. Pour over the hot potatoes, add Creole seasoning and serve warm.
Author's Comments
* the type where you can see the ground bits of mustard seed and spice, Vegan if you make your own mustard, Vegetarian if you use a brand name
Another recipe, easy for you, easy for me from jes outside the Big Easy.
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