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Serves 8 2 lb. small red-skinned potatoes 1 1/2 c. soy mayonnaise or reduced-fat mayonnaise 2 TB lemon juice 5 cloves garlic, minced (about 1 1/2 TB) 2 tsp. salt 1 tsp. ground black pepper 8 green onions, chopped (about 1 cup) Place potatoes in large pot and cover with water. Bring to a boil and cook 20 minutes or until tender. Remove from heat, drain and let stand until cool to the touch. Cut into quarters while still warm. Whisk together mayonnaise, lemon juice, garlic, salt and pepper in large bowl. Add warm potatoes and green onions. Toss to coat. Cover and refrigerate overnight. |
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