Ingredients

The following ingredients have 5 Servings
  • 1.5 lbs baby yellow potatoes (or potatoes of choice)
  • 1 cup plant-based mayo
  • 2 tbsp white vinegar
  • 1 tbsp yellow mustard
  • 3/4 cup celery (chopped)
  • 2-3 green onions (chopped)
  • 1 kosher dill pickle (chopped)
  • salt and pepper (to taste)

Instruction

  • Place potatoes in a large pot and cover with water. Place pot on the stove over high heat and cover. Bring to a boil and then lower heat to a simmer. Cook until potatoes are slightly fork tender* and drain. Leave potatoes in the colander and cover with a clean kitchen towel to steam for 15 minutes. Uncover and allow to cool for an additional 15 minutes.
  • While potatoes are cooking, make the dressing. Add mayo, vinegar, mustard, celery, green onions, dill pickle and pepper to a large bowl. Stir to combine, cover and place in the fridge until ready to use.
  • When potatoes are cool enough to handle, cut into quarters**. Add potatoes to the dressing and fold them in. Taste and add salt to taste and adjust any seasonings as needed.
  • Place in the fridge until completely cool - at least 1 hour.
  • Serve and enjoy.