Potato Salad (vegan, gluten-free)     Ingredients: 2 1/3 cup water (in a 4 quart pot) 3 lb potatoes, peeled 3 stalks celery, finely sliced (about 1 cup when sliced) 3/4 cup vegenaise 2/3 cup sweet pickle relish 1/3 cup finely shredded carrots 2 green onions, finely sliced 1" knob ginger root, peeled & minced Cooking Instructions: Cube the potatoes into bite-sized pieces. Add potatoes to boiling water in a 4 quart pot. Boil in covered pot for 20 to 30 minutes, until the potato corners are rounded. Drain off water (a colander is helpful for this) Put into bowl and mix in all remaining ingredients. Serving Information: Serve warm or cold Yields 6 to 7 cups Notes     To email please see:  contact.cgi if you have any comments or questions about this page. Authored & created by Meryll Larkin:  01/11/08 Updated:  08/30/08