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.