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Title: Mom's Potato Salad

1 1/2 lbs. red or white waxy potatoes
1 - celery rib, minced
2 T onion, grated
1/4 C pimiento-stuffed green olives, sliced
3/4 C vegenaise
1 T white wine vinegar
1 t Dijon mustard
0 - salt, pepper, and paprika to taste

Place the potatoes in a large saucepan with salted water to cover. Boil until tender, about 30 minutes. Drain and allow to cool.

Peel the potatoes, cut into bite-size chunks, and place in a alrge serving bowl. Ad the celery, onion, and olives and set aside.

In a small bowl, combine the vegenaise, vinegar, mustard, salt, pepper, and paprika. Mix well and add to the potato mixture, stirring gently. Refrigerate until ready to serve.

From Vegan Planet
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