Creamy Potato Salad with Cheese


8 medium potatoes, wash and chopped with skin in bite size

2 medium carrots, chopped in medium chunks or cubes

1 cup Vegan grated, cheese

1/2 cup vegan mayonnaise

pinch of salt

Handful of chives, chopped

1 tsp black pepper


Full large pot with water to cover chopped potatoes (about halfway). Add potatoes and salt by adding 1 tsp of salt to the pot. Bring to the boil and boil with chopped carrots and potatoes until they are tender, approximately 20 minutes. Drain and return potatoes back into pot. Then add cheese and mayonaise and chives and a pinch of black pepper and served hot or cold.