Taro "Potato" Salad

Ingredients

• 4 cups diced dry land taro

• 1/2 cup onion chopped

• 1/2 cup celery chopped

• 1 dill pickle minced

• 2 tablespoon white vinegar

• 4 tablespoons vegan mayo 

• Salt to taste

• 1/2 teaspoon dried dill or 1 teaspoon fresh

Add in Variations:

• For crunchy taro salad, add more celery or chopped cabbage to the salad.

• Lightly cooked green beans with a can of sliced water chestnuts for crunch and lots of dill.

• A pretty confetti salad with cooked carrot coins and chopped cooked beets added at the end, omit pickle.

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Directions

Cook diced taro in medium sauce pan until fork tender. (Taro needs to be cooked or you can get an itchy throat) usually about  12-15 minutes drain and cool. Toss the white vinegar over the taro. Add chopped onion, celery and pickle, salt and dill or other vegetable variations. Mix in a large spoonful of mayo and coat ingredients, add another spoonfu of mayo or vinegar as needed. Chill and serve.