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.