Vegan Potato Salad

This is potato salad, my way! We all have different ways of making potato salad depending on our preferences and for me, I love my potatoes with that good bite in the centre. I also love a bit of tartness and tang to my potato salad, which I get from the stone ground mustard and vinegar that I balance off with some sugar. I also love the flavour dill brings to a potato salad, so dill is a must for me.

📝 Ingredients

• 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))

👨‍🍳 Instructions

1. 1Wash and peel your potatoes. Slice the potatoes into 1-1.5 inch cubes or size of your choice.
2. 2Add 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. 3Leave 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. 4Remove 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. 5Meanwhile, prepare the potato salad dressing. Mix everything together and feel free to adjust to your desired taste.
6. 6Once the potatoes have cooled, mix the potatoes in the dressing until well-coated.
7. 7Refrigerate the potato salad for at least 6 hours, best refrigerated overnight. This stores well in the refrigerator for 5-7 days.
8. 8To serve, you can either bring out the whole batch or scoop some at a time--depending on how much you'd like to enjoy.