Creamy Dill Potato Salad
3 lbs. Yukon Gold potatoes, peeled
Sea salt and freshly ground black pepper, to taste
2 celery stalks, finely diced
1 cup vegan mayonnaise (try Vegenaise or Just Mayo)
1 small red onion, finely chopped
1/4 cup chopped fresh dill
1 1/2 Tbsp. cider vinegar
1 Tbsp. lemon juice
1-2 Tbsp. Dijon mustard
- Place the potatoes in a large pot and fill with enough water to cover completely. Add some salt and bring to a boil. Cook for 20 to 25 minutes, until just tender but not falling apart.
- Drain the potatoes in a colander and let cool.
- Combine all the remaining ingredients in a large bowl.
- Cut the cooled potatoes into 1-inch cubes and add them to the bowl, stirring carefully until coated.