Summertime means standard lighter fare that most vegetarian cans get behind, because other than the grilled meats, most things everyone serves at their cookouts are veggie sides.

You can get tired of the standard mayo-based potato salads, so an oil based spicy version might be the answer to put some variety into the summer menu.

This recipe is easy, but takes a little prep, since the flavors should be allowed to mingle over night in the fridge.

Boil the potatoes until tender, and set aside to cool.

Chop and dice the celery, pepper, onion and carrot and set aside.

Defrost the peas, but don’t cook them.

The peas and shredded carrots are not really integral to the salad, but add to the flavor and texture.

In a large bowl, mix the oil, vinegar, mustard, hot sauce, garlic and spices.

Allow the potatoes to cool somewhat, but not completely, a little warmth in the potatoes can allow the spices to permeate the potatoes better than if they are cooled all the way.

If they are too hot, it will cook the veggies and lose the crunch of the celery and peppers.

After the spice mixture has coated the potatoes, let them rest for a few minutes and soak.

Next you’ll mix in the chopped vegetables and stir them thoroughly.

Cover and put in the refrigerator at least until it is chilled. Leaving it alone overnight will allow the flavors to blend better and give you a better salad.

This recipe is not only a variation on the typical potato salad, it is completely vegan without the use of any expensive substitutes like the fake mayonnaise that often runs twice the price of regular mayo and is sometimes difficult to find.

Ingredients:

4-5 pounds of red potatoes, roughly cubed with skins on

2 stalks of celery

½ cup shredded carrots (optional)

1 bell pepper, diced

½ onion, diced

1 cup frozen peas

4 tbs olive oil

4 tbs vinegar

2 tbs hot sauce (more for extra kick)

2 tbs brown mustard

1 clove garlic, minced

2 tsp chili powder

1 tsp paprika

salt and pepper to taste