TOTAL TIME: 35 MINS
Vegan Potato Salad
4 cups Idaho potatoes, cut into
1.5-inch cubes (skin on)
1/2 cup minced dill pickles
1/4 cup minced green onion
Vegan Potato Salad Sauce
3/4 cup vegan mayo
3 tablespoon lemon juice
2 teaspoons apple cider vinegar
2 tablespoons fresh dill, minced
2 tablespoons fresh chives, minced
First, bring a large stock-pot of water to a boil. Add potatoes, turn heat to medium/high and let simmer for about 15 minutes while stirring occasionally.
While potatoes are boiling prepare the vegan potato salad sauce by placing all ingredients for the sauce into a medium mixing bowl. Mix well until combined. Set aside.
When potatoes are tender but still firm. Remove from heat and pour into a colander. Run cold water over the potatoes for a few seconds.
Add potatoes, pickles, green onion, and vegan potato sauce to a large bowl and mix well. Use a wooden spoon or fork to slightly mash the potatoes. Then, mix one more time making sure everything is well combined.
Either serve immediately or chill in the refrigerator and serve cold.