Potato Salad
Ingredients:
6-7 medium Yukon Gold potatoes
3/4 cup vegan mayonnaise (Recommended: Veganaise)
1 cup celery, thinly sliced
1/2 cup dill pickles, diced
2 tablespoons dijon mustard
1 tablespoon apple cider vinegar
Salt, to taste
Pepper, to taste
Ground mustard, to taste
Celery salt, to taste
Paprika, to taste
3 scallions, thinly sliced
Directions:
In a large pot, boil potatoes until there is no resistance when pierced with a knife (about 15-20 minutes). Drain and run under cold water. Chop into small cubes.
Top cubed potatoes with vinegar, salt, and pepper. Mix well. Add vegan mayonnaise, all mustard, celery, scallions, pickles, celery salt, and paprika. Mix well.
Refrigerate until well chilled.
6-7 medium Yukon Gold potatoes
3/4 cup vegan mayonnaise (Recommended: Veganaise)
1 cup celery, thinly sliced
1/2 cup dill pickles, diced
2 tablespoons dijon mustard
1 tablespoon apple cider vinegar
Salt, to taste
Pepper, to taste
Ground mustard, to taste
Celery salt, to taste
Paprika, to taste
3 scallions, thinly sliced
Directions:
In a large pot, boil potatoes until there is no resistance when pierced with a knife (about 15-20 minutes). Drain and run under cold water. Chop into small cubes.
Top cubed potatoes with vinegar, salt, and pepper. Mix well. Add vegan mayonnaise, all mustard, celery, scallions, pickles, celery salt, and paprika. Mix well.
Refrigerate until well chilled.