Salade de pommes de terre végane

Ingrédients

• 1 lb yukon gold potatoes
• Salt
• 1/2 cup vegan mayo
• 1 tbsp stone ground mustard (, sub with yellow or Dijon mustard)
• 1/4 tsp paprika powder
• 1 small red onion (, finely chopped or diced)
• 1/4 cup celery (, diced or finely chopped)
• 2-3 tsp sugar (, adjust to taste)
• 1/2 tsp apple cider or distilled white vinegar
• Salt and pepper to taste
• 1-2 tbsp finely chopped fresh dill (, I included the stalks)
• 1/2 tbsp nutritional yeast (, for extra cheesiness (sub with some vegan parmesan))

Préparation

1. 1

   Wash and peel your potatoes. Slice the potatoes into 1-1.5 inch cubes or size of your choice.

2. 2

   Add the potatoes into a pot of water. Be sure the potatoes are completely submerged. Turn on the heat and leave the water to boil. Once it boils, add a generous amount of salt to the water.

3. 3

   Leave the potatoes to cook for 10-12 minutes or until tender to your liking. I personally like my potatoes with a good bite at the centre and not mushy.

4. 4

   Remove the potatoes from the water and allow to cool. I run mine through cold water to stop the potatoes from cooking and cool these down.

5. 5

   Meanwhile, prepare the potato salad dressing. Mix everything together and feel free to adjust to your desired taste.

6. 6

   Once the potatoes have cooled, mix the potatoes in the dressing until well-coated.

7. 7

   Refrigerate the potato salad for at least 6 hours, best refrigerated overnight. This stores well in the refrigerator for 5-7 days.

8. 8

   To serve, you can either bring out the whole batch or scoop some at a time--depending on how much you'd like to enjoy.