Potato Salad Boats


  • 24 – 30 small red new potatoes, boiled and cooled
  • 1/2 c. grapeseed Veganaise
  • 1 c. black olives, sliced
  • 1 c. dill pickle relish or cubes
  • seasoned salt to taste
  • 1 c. finely diced celery
  • 1 c. shredded carrots


  1. Scoop out potatoes, leaving enough on the edges for the potatoes to hold their shape.
  2. Place the potato that you have scooped out into a mixing bowl.
  3. Add Veganaise, olives, relish, seasoned salt, celery and carrots. Mix well.
  4. Spoon mixture into the boats, mounding just a little.
  5. Garnish with a sprinkle of paprika and chopped parsley or chives. Serve cold.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Vegetables Sides Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.