Vegan Potato Salad

Make a summer favorite plant-based with this super simple (and delicious) Vegan Potato Salad. A new age take with all of the classic flavors.

Serve 6
Cook in 25 minutes

Ingredients
1.5 lbs baby yellow potatoes or potatoes of choice
1 cup plant-based mayo
2 tbsp white vinegar
1 tbsp yellow mustard
3/4 cup celery chopped
2-3 green onions chopped
1 kosher dill pickle chopped
salt and pepper to taste

Instructions

• Place potatoes in a large pot and cover with water. Place pot on the stove over high heat and cover. Bring to a boil and then lower heat to a simmer. Cook until potatoes are slightly fork tender* and drain. Leave potatoes in the colander and cover with a clean kitchen towel to steam for 15 minutes. Uncover and allow to cool for an additional 15 minutes.
• While potatoes are cooking, make the dressing. Add mayo, vinegar, mustard, celery, green onions, dill pickle and pepper to a large bowl. Stir to combine, cover and place in the fridge until ready to use.
• When potatoes are cool enough to handle, cut into quarters**. Add potatoes to the dressing and fold them in. Taste and add salt to taste and adjust any seasonings as needed.
• Place in the fridge until completely cool - at least 1 hour.
• Serve and enjoy.