I harvested these bad boys on our nation’s birthday and what could be better than honoring (and, um eating) the potato during Olympic marathoning? And by marathoning, I refer to those of us couch-potatoes (ha! see what I did there?) to whom “marathoning” refers to dedicated TV watching, albeit watching the Olympics.
Making this healthier vegan potato salad is almost as easy as opening a can of Pringles…almost.
Apparently the spud is the the most eaten vegetable in America. Who knew? It’s vegan, gluten-free and loaded with vitamins, fiber, and minerals. I used my square foot garden potatoes (more about my garden tips, trials and tribulations later), along with some organic red and blue potatoes to create this USA side.