Ingredients
The following ingredients have 8 Servings
- 3 pounds potatoes (any kind, I used Yukon gold), (cut into 1 inch pieces)
- 1 cup vegan mayonnaise ((see notes for subs))
- 2 dill pickles, (chopped (about 1/2 cup))
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, (finely chopped (or 1 teaspoon dried dill))
- 1 teaspoon celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 stalks celery, (chopped)
- 1/2 of a red onion, (thinly sliced (about 1/2 cup))
- smoked or sweet paprika, (for garnish (optional))
Instruction
- Add the potatoes in a large pot and cover with water. Bring to a boil, and continue to cook for 5 - 10 minutes until potatoes are fork tender. Drain and let cool. Rinsing with cool water will help the potatoes cool faster.
- In a large bowl, mix together the mayonnaise, pickles, vinegar, mustard, celery seed, dill, salt, and pepper. Add the cooled potatoes along with the celery and red onion and gently toss to coat in the dressing. Sprinkle with paprika for garnish before serving. Serve the vegan potato salad fresh or cover and store in the fridge for 3 - 4 days.
