05 May The Best Vegan Potato Salad Ever!
6 red potatoes, diced small
1.5 c frozen corn, thawed
1 T Dijon mustard
3 T pickle juice, divided
1 red bell pepper
1 c vegan mayo (see previous recipe)
1/2 t paprika
1 1/2 t Celtic salt
1/2 c celery, diced
1/3 c dill pickle, chopped
1/4 c red onion, chopped
1/3 c green onion, chopped
1 T dry dill
2 T fresh chives, chopped (garnish)
Boil potatoes for 10 minutes. Add salt when boiling begins.
Place in a large bowl. Combine 2 T of pickle juice with the mustard and pour over the warm potatoes. Toss to coat. Set aside and let it cool down.
Dice the red pepper, removing ribs and seeds.
In a medium bowl, combine mayo, the remaining tablespoon of pickle juice, paprika and salt. Stir until smooth.
Add red bell pepper, corn, celery, pickles, red onion, green onions and dill to the large potato bowl.
Pour the sauce over and toss to coat.
Garnish with chives and enjoy!