Ingredients:
3 pounds Yukon gold potatoes cut into 1 inch pieces
1 cup vegan mayonnaise
2 Tbsp white vinegar
2 Tbsp whole grain mustard
1 Tbsp fresh dill, finely chopped
1 tsp celery seed
1/2 tsp salt
1/4 tsp black pepper
smoked paprika, for garnish (optional)
INSTRUCTIONS
Add the potatoes in a large pot and cover with water. Bring to a boil, and continue to cook for 5–10 minutes until potatoes are fork tender. While potatoes are cooking, mix together the vegan mayonnaise, mustard, celery seed, dill, salt, and pepper in a large bowl. When potatoes are ready, drain them and shake them gently in the colander to break up the potatoes a bit. While potatoes are still warm, sprinkle the white vinegar over them. Add the warm potatoes to the bowl and gently toss to coat in the dressing. Sprinkle with paprika for garnish before serving. Serve the vegan potato salad fresh or cover and store in the fridge for 3–4 days.