6 small golden potatoes, cubed (or 3 medium-large russet potatoes)
3 ribs celery, chopped
½ onion, chopped
4 T dill pickle relish
⅓ cup vegan mayonnaise (my favorite brand is Vegenaise)
¼ cup yellow mustard
2 tsp dill (optional)
1 tsp paprika
dash of salt
dash of pepper
instructions
First wash the potatoes, then dice them into cubes – I like to leave the peels on, because it gives the salad a nice, hearty texture.
Next, boil the potatoes in water with a pinch of salt for about 15 to 20 minutes, or until tender. Drain the potatoes and let cool for another 5 to 10 minutes.
In a large bowl, combine the chopped celery, onion, pickle relish, “mayonnaise,” mustard, and dill seasoning.
Gently fold the potatoes into this mixture, then add the salt, pepper and paprika to taste.
Serve cold and keep refrigerated.
notes
This recipe is usually better the second day – leave it in the refrigerator overnight to let the potatoes soak in all the mouth-watering flavors, then serve the next day.
Recipe by The Veggie Girl at https://www.theveggiegirl.com/2013/08/16/southern-mustard-potato-salad/