Creamy Vegan Potato Salad

Name: Creamy Vegan Potato Salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 4 cups peeled and diced Russet Potatoes (golden potatoes can be substituted and don’t require peeling); ¼ cup to ½ cup Vegan Mayo; 1/2 cup diced dill pickles; 1/4 cup diced onion (sweet onion or red onion); 1 Tbsp yellow mustard; Salt and pepper (if desired); Possible garnishes: fresh dill, green onions or paprika

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Prep Time: 10 minutes

Cook Time: 12 minutes

Total: 22 minutes

Servings: 4

vegan potato salad

Ingredients

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4 cups peeled and diced Russet Potatoes (golden potatoes can be substituted and don’t require peeling)¼ cup to ½ cup Vegan Mayo1/2 cup diced dill pickles1/4 cup diced onion (sweet onion or red onion)1 Tbsp yellow mustardSalt and pepper (if desired)Possible garnishes: fresh dill, green onions or paprika

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Instructions

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Step 1

Wash russet potatoes, then peel and cube them into one-inch pieces. Add them to a large pot, cover the potato pieces with water, then bring them to a boil and good for 10-12 minutes or until they are tender.

Step 2

Drain the potatoes and rinse them with cold water, let the potatoes cool completely in the refrigerator before the next step.

Step 3

Add the cooked potato cubes to a large bowl. Add the onions, pickles, and Vegan mayo, giving everything a good stir. If you like salt and pepper, add it and stir again.

Step 4

Taste the potato salad to see if it needs more of anything. It should be creamy. Once it tastes how you like, return it to the refrigerator and allow all the flavors to meld together.

Step 5

Before serving, you can garnish with fresh dill, green onions or paprika.