Creamy Vegan Potato Salad
This is a delicious recipe using my vegan mayo, dill and creamy potatoes.
Ingredients
- 10 potatoes
- 3 tbsp dill
- 1 cup vegan mayo
- 1 tsp salt
- 1 tsp black pepper
- 4 cups water for boiling
Instructions
- Boil potatoes in salt water for 15 minutes.
- Drain water and rinse potatoes with cold water.
- Chop cooked potatoes into bite sized pieces. Set aside.
- In a mixing bowl, whisk together vegan mayo, dill and black pepper.
- Add the chopped cooked potatoes with the seasoned vegan mayo. Mix well.
- Store in refrigerator for at least 30 minutes before serving.
- Enjoy potato salad as a side dish.
Notes
I used Little Potato company (Dynamic Duos) - red & yellow creamer potatoes. I kept the potato peel on. I used fresh dill from Trader Joe's. You can use my vegan mayo recipe vs. store bought mayo.