Vegan Classic Potato Salad

• Vegan
• Gluten free

• Produce

  • 3 stalks Celery
  • 1/2 Sweet onion
  • 6 Yukon gold potatoes

• Condiments

  • 1/4 cup Dill pickles
  • 2 tsp Mustard
  • 3/4 cup Vegan mayonnaise

• Baking & Spices

  • 1 Paprika
  • 1/4 tsp Pepper
  • 1/3 tsp Salt
  • 1 tbsp Sugar

Found on theprettybee.com

Description

Ingredients

• 6-8 Yukon Gold potatoes, peeled and diced into smallish cubes
• ½ of a sweet onion, chopped
• 3 stalks of celery, chopped
• ¼ cup finely chopped dill pickles
• ¾-1 cup vegan mayonnaise
• 2 teaspoons mustard
• 1 Tablespoon sugar
• ⅓ teaspoon salt
• ¼ teaspoon pepper
• paprika, optional

Directions

• Place the diced potatoes in a large pot and cover with water. Boil the diced potatoes for about 20 minutes or until tender.
• Once the potatoes are tender, drain the water out of the pan. Let the potatoes cool before mixing on the other ingredients. If you are in a hurry, you can rinse with a few changes of cold water to speed up the cooling process.
• Put the cooled potatoes, onions, and celery in a large bowl. Add the mayo, mustard, pickles, sugar, salt, and pepper, and stir to combine. The amount of mayo will vary depending on the size of the potatoes. Add more or less if needed.
• Sprinkle with a dash of paprika before serving if desired.