Go vegan with simple mayo swap

For Atania Gilmore, owner of Allie’s Vegan Pizza in Spokane, making vegan potato salad is as easy as swapping real mayonnaise for a vegan version.

Of course, she makes her own at the restaurant. But for home cooks, especially newly minted vegans, she recommends the Vegenaise or Just Mayo brands, available at most large grocery stores.

An avid trail runner and member of the nonprofit group Inland Northwest Vegans, Gilmore went vegan in fall 2012. She opened Allie’s Vegan Pizzeria in mid-March. The restaurant, named for one of her children and open for lunch and dinner, offers a dozen different vegan pizzas, sides and desserts.

Here, she shares her popular recipe.

Vegan Potato Salad

From Atania Gilmore of Allie’s Vegan Pizza

5 pounds organic yellow potatoes

3 large dill pickles, cut into small dice

1/2 cup vegan mayonnaise

3 organic green onions, thinly sliced

1 tablespoon Dijon mustard

Salt to taste

Clean potatoes, leave skin on. Cover with water and boil until tender. Let cool. Peel and cut into large dice. Fold in pickles and let sit for at least 1 hour or up to overnight, refrigerated. Toss with remaining ingredients.