This Vegan Potato Salad will have your non-vegan friends asking for more! 
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 25 minutes
Servings 6
Ingredients
- 5lbs baby yellow potatoes or potatoes of choice
- 1cup plant-based mayo
- 2tbsp white vinegar
- 1tbsp yellow mustard
- 3/4cup celery chopped
- 2-3green onions chopped
- 1kosher dill pickle chopped
- salt and pepperto taste
Instructions
- Boil and Cook potatoes until they 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.
- 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.
- Ensure that the potatoes are cool enough to handle, cut them into quarters**. Add potatoes to the dressing and fold them in. Taste and add salt(if desired) to taste and adjust any seasonings as needed.
- Place in the fridge until completely cool – at least 1 hour.
- Serve and enjoy.
