VEGAN POTATO SALAD

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Ingredients

8 medium russet potatoes, cleaned, peeled & cubed into bite-sized pieces (all same size)

1 tablespoon of salt & 1 tablespoon of apple cider vinegar (for cooking water)

1 - 1 1/2 cups vegan mayonaise (*see note)

Juice of one lime or lemon (sub apple cider vinegar, to taste)

2 tablespoons mustard

1/3 cup pickles, diced

2-3 tablespoons fresh dill, chopped

1/2 teaspoon paprika

1 teaspoon garlic powder

1 teaspoons salt, more to taste

1/3 teaspoon fresh ground pepper, more to taste

1/2 cup celery, diced

1 red bell pepper, diced

1/2 cup green onion, chopped

1/2 cup corn (fresh or thawed frozen)

Instructions

1. Place the cubed potatoes in a large pot and cover with cold water (1-2 inches over potatoes). Add the salt & vinegar (*see note). Over high heat, bring the water to a boil, then reduce heat to maintain a low boil. Cook until potatoes are just tender & easily pierced with a pairing knife or fork, with little resistance when falling off. About 8-10 minutes.
2. When potatoes are done, drain them well using a colander & transfer them to a large mixing bowl. While hot, squeeze the lime juice over the potatoes. Fold gently to combine. (This will help the potatoes absorb the zingy flavor). Let potatoes cool.
3. While the potatoes are cooling, prepare your dressing. In a medium bowl, mix 1 cup of mayo (*see note), mustard, herbs, spices, salt and pepper (except paprika.) Whisk together until well combined.
4. When potatoes have cooled, place the pickles & veggies in the large mixing bowl and pour on the dressing. Fold gently until ingredients are combined. Taste for any additional seasoning, add more as needed. Place in fridge to chill for 1-2 hours so the flavors will marinate well. (It can also be served immediately, if preferred)
5. Before serving add the extra 1/2 cup of mayo (if needed) and sprinkle with paprika. Enjoy!

Source>>VEGAN POTATO SALAD@veganhuggs

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