Vegan Potato Salad

Step 1

Add 2½ pounds of potatoes to a pot with ½ gallon of cold water and 1 teaspoon of salt. Bring to a boil, then cook for 30 minutes or until fork-tender.Drain them, let them cool down for a few minutes, then peel them with the help of a paring knife.

Step 2

Chop the boiled and peeled potatoes into bite-size pieces and add them to a large mixing bowl.Drizzle them with 2 tablespoons of apple cider vinegar while still warm.

Step 3

To another bowl, add ¾ cup of vegan mayo, 1 tablespoon of apple cider vinegar, 1 stalk (2 oz) of celery (thinly sliced), ½ cup of shallot (finely chopped), 2 tablespoons of mustard, 1 cup of fresh herbs (finely chopped), 4 pickled cucumbers (finely chopped), 1 teaspoon of salt, and ¼ teaspoon of black pepper. Stir until well combined.

Step 4

Pour the dressing into the bowl with the potatoes and toss gently until the potatoes are completely coated in the sauce. Taste and adjust for salt.

Step 5

Transfer into a serving bowl and sprinkle with ½ teaspoon of paprikaServe immediately or keep in the fridge for a few hours to allow the flavors to meld.