Vegan Potato Mac Salad

This tasty salad is a great side dish to serve at a BBQ but make extra because the flavor is even better the next day.

Ingredients

• 4 medium Yukon Gold potatoes, peeled and cubed
• 1 cup dry macaroni pasta
• 3/4 cup Vegenaise
• 2 tsp agave nectar
• 2 tsp vegetarian Worcestershire sauce
• ¾ tsp Dijon mustard
• 1 tsp. Spike seasoning
• ¼ cup diced Sweet Maui Onion
• 1/3 cup sliced black olives
• 1/3 cup sweet corn kernels
• 3 Tbsp. chopped fresh parsley
• salt & pepper to taste

Instructions

1. Bring 2 large pots of well salted water to a rolling boil. Toss potato cubes into one and cook just until soft, about 7-10 minutes, taking care not to overcook. Cook pasta according to package directions in second pot.
2. Drain each into separate colanders and rinse well with cold water to prevent overcooking and sticking. Allow potatoes and pasta to stand in colanders until completely cooled.
3. Whisk together Vegenaise, agave, Worcestershire, mustard and Spike in a non-metallic mixing bowl.
4. Combine potatoes, pasta, onion, olives, corn kernels and parsley in a large bowl. Toss with Vegenaise mixture to coat well. Season with salt and pepper if desired. Enjoy!

Yields 6-8 Servings

User Rating: