Vegan Picnic Potato Salad

This summer salad is ideal for picnics and requires only six ingredients and twenty minutes to prepare.

Servings 8


4 big Russet (about 1.5 pounds), cubed into 1-inch pieces.

¾ cup 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 overnight, or for at least one hour.

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