Vegan Potato Salad {Another Game Day Crowd Pleaser}

I have a couple of friends who practice the vegan lifestyle.  Whenever I'm having these friends over for a BBQ or party I always struggle with what I can make.  I want there to be something more for them than the typical veggie platter with hummus.  I came up with this recipe last summer and it was a huge hit among everyone, vegan and non-vegan alike.

Ingredients:
5 red potatoes cut into 2" chunks
4 celery stalks with leaves
2 tbs capers drained
1 handful of fresh flat leaf parsley
1/2 cup of olive oil
1/2 cup of apple cider vinegar
1 heaping tbs of dijon mustard
1 tbs brown sugar
1 tsp of kosher salt
black pepper to taste

Directions:
First I want to start by discussing the ingredients I use.  You need to check labels to be truly certain that the ingredients are vegan.  Some people aren't extremely picky about this, but some are!  If the label says made on equipment used to process meat, fish, dairy or eggs, then you'll want to check with your guest to see how they feel about this.  I shop primarily at Trader Joe's and know to look for the large V on products signaling that the item is indeed vegan.

See the "V" above?  That's what you're looking for!

Now let's get to the good part and I'll tell you how to make this delicious salad!

Start by cubing your red potatoes.  Add them to a large pot of cold water.  Add a generous amount of salt to flavor the water (same as you do with pasta).  Bring the potatoes to a boil and cook them until they are fork tender, then drain.  While potatoes are cooking, in a measuring cup combine oil, vinegar, sugar, salt and mustard. Whisk until combined.  Thinly slice your celery and give a rough chop to your parsley.  When the potatoes are finished cooking and have drained well, add them to a large bowl and pour the dressing over the top. It may seem like a lot of dressing, but the warm potatoes really soak it up and take on the great flavor.  Add you celery, capers and parsley.  It can be served right away or made in advance and served cold.  The great thing about this salad is there is no mayonnaise so you don't have to worry if it sits out for a little while. 

Serves 4-6 people.  If you  are making it for a huge crowd plan on 1 potato per person.  The dressing can easily be doubled or tripled.

**If you have no vegan guests at this party and you want to kick it up a notch cook up a couple of pieces of bacon and crumble it into the salad.  It's fantastic without it, but for the bacon lover {my husband} it really makes it special!