Creamy Red Potato Salad
8 small Red Potatoes
6 cloves Fresh Garlic (pressed)
4 heaping Tablespoons Vegenaise
1/2 cup Fresh Curly Parsley (chopped finely)
Juice of 1 Lemon
Salt and Pepper to taste
Cover potatoes with cold water and a scant handful of salt. Bring to a boil and cook for about 1 hour or until potatoes are fork tender. Turn off heat, remove potatoes and place in a large dish to cool slightly. Place remaining ingredients in a bowl and whisk to combine. When potatoes are cool enough to handle, chop them into large bite sized cubes. Add dressing and carefully toss to coat. Taste test for seasoning and moisture level. Serve immediately or store in refrigerator until ready to serve.