Tri-Color Vegan Potato Salad Popular Recipes

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Tri-Color Vegan Potato Salad

"I call it vegan because it is, but it's better than most non-vegan potato salads that I have had. There is no dairy and no egg but of course you can add them if you wish."

Ingredients :

• 1 pound Yukon Gold, red, and purple potato mix, scrubbed and cut into 1/2-inch cubes
• 1 cup vegan mayonnaise (such as Follow Your Heart® Vegenaise®)
• 2 tablespoons spicy brown mustard
• 2 tablespoons dill pickle juice
• 2 tablespoons dried dill weed
• 2 tablespoons freeze-dried chives
• 4 cloves garlic, grated
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup minced dill pickle
• 1/3 cup minced onion
• 1/4 cup diced pimento peppers (optional)
• 1 pinch paprika

Instructions :

Prep : 25M	Cook : 4M	Ready in : 1H35M

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes.
• Mix vegan mayonnaise, mustard, dill pickle juice, dill weed, chives, garlic, onion powder, salt, and pepper together in a bowl. Refrigerate until potatoes are cool.
• Mix dill pickle, onion, and pimento peppers into cooled potatoes. Add enough vegan mayonnaise mixture to evenly coat potatoes. Refrigerate until flavors combine, at least 1 hour and up to overnight. Sprinkle paprika on top before serving.

Notes :

• I use Vegenaise® instead of mayo because I prefer the flavor. You can find it at most health food stores or some grocery stores in the health food refrigerated section. You can also order it online.

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