Easter Vegetarian Potato Salad Boats with Chef Lynn Michelle and CH2 Magazine

Easter is a time for celebration and indulgence, but it doesn't have to mean sacrificing your vegetarian or vegan diet. If you're looking for a tasty and filling Easter dish that's both meat-free and festive, then try making Easter Vegetarian Potato Salad Boats by Chef Lynn Michelle. These colorful boats are not only beautiful to look at but also easy to make and are a great way to impress your guests.

Ingredients:

8 Russet Potatoes, peeled and cut into large, bitesize pieces

¾ cup mayonnaise 

1½ cups celery, finely chopped

1/3 cup apple cider vinegar

1½ teaspoon salt

1 teaspoon black pepper

2 teaspoons sugar (optional)

1/3 cup green pepper, finely chopped

1/3 cup sweet onion, finely chopped

¾ cup carrots, shredded

2 scallions, finely sliced

12 boiled eggs, peeled and cut in half (remove yolks for salad and reserve whites for egg boats)

Directions

Place cut potatoes into a large pot of water and cook until al dente; drain and let cool.

In a large bowl, mix mayonnaise, apple cider vinegar, salt, black pepper, and sugar together; add green peppers, carrots, cooked egg yolk, sweet onion; blend well.

Fold cooled potatoes into the mayonnaise mixture. Place in the refrigerator for several hours.

Place egg boat halves on a plate and fill with the vegetarian potato salad; top with the finely sliced scallions and a few shredded carrots.