Vegan Potato Salad with Mustard Vinegar Dill

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3 cups

Small Red Potatoes

or Yellow Potato

1/3 cup

Finely Chopped Red Onions

1 stalk

Celery , finely chopped

1/3 cup

Chopped Dill Pickles

1/4 cup

Minced Scallions

1 Tbsp

Chopped Fresh Parsley

1/2 cup

Vegan Mayonnaise

1 Tbsp

Apple Cider Vinegar

1 tsp

Dijon Mustard

to taste

Pickle Juice

1/2 tsp

Freshly Ground Black Pepper

more to taste

to taste

Sea Salt

Cooking Instructions

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Step 1

To boil the Red Potatoes (3 cups) , you’ll need to place the potatoes in a pot and cover them with water (the water should go about an inch above the potatoes). Salt the water generously and bring to a boil. Once boiling, reduce the heat so the water is just simmering and continue cooking for 10 to 15 minutes.

Step 2

Once cooked, drain the potatoes and immediately transfer to a large bowl. Cover the bowl with plastic wrap, but leave an edge open to allow heat to escape. Pop the boiled potatoes into the fridge to chill. Once chilled, cut them in half before mixing into the rest of the salad.

Step 3

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