A modern and nutritionally dense vegan interpretation of traditional potato salad. The whole grain mustard and acidic red wine vinegar provide the classic flavor without the mayonnaise, and the sautéed dill leeks add a rich depth the original can’t compete with. It can easily be made into a meal by cubing up some tofu or avocado and tossing it in..or adding roasted or grilled chicken if you’re inclined. <br /> <br />Nutritional Information (per serving) <br />140 Calories, 23g Carbohydrates, 5g Fat, 4g Protein

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