Tangy, Delcious Vegan Potato Salad

Summer Salad Classic, Perfect for Picnics and Cookouts

For the best results use waxy, low-starch potatoes like Yellow Finn potatoes, new potatoes, red-skinned potatoes, or white round potatoes. Unlike starchier potatoes these potatoes will hold their shape when cooked.

Makes 6-8 Servings

Potato Salad Ingredients:

• 6-8 medium waxy potatoes (2 lbs), cooked, peeled, and cubed
• 1/2 cup dill pickles, diced
• 2 stalks celery, finely chopped
• 1 small/medium green bell pepper, seeded and diced
• Optional: 1 small red onion finely chopped
• 2-3 Tbsp fresh dill, minced
• 2/3 cups vegan mayonnaise
• 1 Tbsp vegan mustard
• 2 Tbsp pickle juice
• Salt and pepper to taste

How to Cook the Potatoes:

1. Place washed potatoes in in a large, deep pot. Cover with cold water, add a pinch of salt, and bring to a boil
2. Cover potatoes and simmer on low until they are tender. Do not overcook
3. Drain potatoes and allow to cool enough to be handled (plunge them in cold water to cool quickly if you are in a hurry.)
4. Peel potatoes if desired and cut into 1 inch cubes
5. Chill potatoes in refrigerator until needed

Potato Salad Directions:

1. Combine all ingredients except potatoes in a large mixing bowl
2. Gently stir in potatoes
3. Adjust salt and pepper to taste
4. Chill and serve
5. Can be stored in an airtight container in the refrigerator for up to 3 days