My Fave Southern Potato Salad Recipe

Ingredients

• 2 lbs. organic baby potatoes ((You can also use Russet, Yukon, or creamer potatoes; that's about 6-7 medium potatoes))
• 1/2 cup vegan mayonnaise
• 5 hard-boiled eggs, quartered
• 1 tsp apple cider vinegar ((You can sub with white vinegar))
• 2 Tbsps Dijon mustard ((You can sub with regular yellow mustard))
• 1/3 cup chopped sweet or dill pickles ((You can also sub with sweet relish as well))
• 1 Tbsp organic cane sugar
• 1 tsp dill
• 1 tsp On Everything All-Purpose Blend
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt

Instructions

1. 1

   --- PREP + COOK THE POTATOES: ---

2. 2

   Using a vegetable peeler, remove all skin from the potatoes and cut them in to halves (if using baby potatoes) or into cubes (medium-sized).

3. 3

   Bring a large pot of water to a boil and add cubed potatoes. Cook for about 20 minutes or so, until potatoes are soft + tender. NOTE: See Notes for No-Boil option.

4. 4

   --- TO MAKE THE POTATO SALAD: ---

5. 5

   Once done, drain potatoes and add to a bowl. Add the mayo, quartered eggs, apple cider vinegar, Dijon mustard, chopped pickles, cane sugar, and On Everything All-Purpose Blend, dill, smoked paprika, and salt, gently stirring together to combine. Cover + refrigerate until ready to serve.

6. 6

   Serve potato salad in a large serving bowl and enjoy with your favorite main dish or meat.

7. 7

   Bon Appetit!