This potato salad is loved and frequently requested by my non-vegan family and friends! It is rich and creamy and loaded with flavor.
INGREDIENTS
8 cups cooked, diced potatoes (be careful to not over-boil the potatoes or they may get mushy!)
1 cup vegan mayo (I like Follow Your Heart Soy-Free Vegenaise)
1 Tablespoon Dijon mustard
1/4 teaspoon ground turmeric
1/4 cup finely chopped red onion
3 finely chopped Claussen Brand dill pickle spears (slightly over 1/4 cup)
1 Tablespoon dill weed
2 teaspoons seasoned salt
DIRECTIONS
1. Put cooled, diced potatoes in a large mixing bowl. Add chopped onion and pickles and toss to make sure all ingredients are evenly distributed.
2. Put vegan mayo in a small mixing bowl and add Dijon mustard, turmeric, dill weed and salt and stir until thoroughly combined.
3. Gently fold mayo mixture into potato mixture and let sit in refrigerator about one hour before serving. Prior to serving, taste and adjust seasoning if desired (you may want to add a little more seasoned salt as potatoes will often absorb the salt flavor).