This summer salad is ideal for picnics and requires only six ingredients and twenty minutes to prepare.
4 big Russet potatoes (about 1.5 pounds), cubed into 1-inch pieces.
¾ cup vegan mayonnaise
1 ½ teaspoons mustard
2 big celery ribs, cut thinly
1 tiny red onion, finely chopped
1 big dill pickle, diced
¼ teaspoon salt
¼ teaspoon black pepper
How to prepare:
In a large pot of boiling water over high heat, cook potatoes for approximately twenty minutes, until tender and mushy.
Spread potatoes on a baking pan to cool for 10 minutes after being drained.
In a large bowl, thoroughly combine the potatoes, vegan mayonnaise, mustard, celery, onion, pickle, salt, and pepper. Refrigerate the potato salad overnight, or for at least one hour.