Meatless Monday: Hot Potato Salad

Today is Labor Day and most of us are planning to host or attend a Labor Day (end of summer) barbecue. Today is also Meatless Monday… So, why not consider making a meatless side dish?

A few years ago, I discovered this recipe and decided to “veganize” it. My family and friends loved it!!!

Hot Potato Salad

IMG_1975-1.JPGIngredients:

6-8 medium red potatoes
1/2 cup of onion, chopped
1 tablespoon Dijon mustard
1 cup of grated (nondairy) cheese
1 cup of nondairy sour cream
1 can of cream of mushroom soup
Ritz crackers (1/2 sleeve), crushed

Instructions:
In a large pot, boil the potatoes with the skins on for 10 to 15 minutes until tender. Let the potatoes cool just to the touch and cut into cubes.

Put in a greased 15″ x 9″ casserole dish.

In a separate bowl, mix the onion, cheese, sour cream, soup. Then pour the mixture over the potatoes.

Add salt and pepper to taste, then top with Ritz crackers.

Bake at 350°F for 30-40 minutes or until bubbly.

Enjoy!

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