From: Linda McCartney’s Home Cooking, p. 75
A potato salad with eggs and a mayonnaise and mustard dressing.
I made this salad to take to work with me, accompanied with some lettuce, tomatoes, and cucumber. A great lunch!
I did reduce the mayonnaise to 2 tbsp. and added 120ml (plant-based) yoghurt. To give it more acidity, I used 3 tbsp. of vinegar.