Potato Salad

INGREDIENTS

VEGAN POTATO SALAD

• 2-3 pounds Yukon potatoes, cut into 1/4-1/2″ thick pieces

• 1 small seedless cucumber, thinly sliced

• 1/2 cup vegan mayo

• 2 Tbs dijon mustard

• 3 Tbs white vinegar

• 1 Tbs sugar

• 1/2 Tbs dried dill

• 1/2 tsp turmeric

• 3/4 tsp salt

• 1/2 tsp black pepper

• 1 medium carrot, grated

DIRECTIONS

1. Cut the potatoes and place them in a large pot. Fill the pot with water, adding about 4 inches of water past the tops of the potatoes. Bring to a boil and boil for about 15 minutes, just enough so they can be easily pricked with a fork but not falling apart.

2. In a large mixing bowl, whisk together the mayo, dijon, vinegar, sugar, dill, turmeric, salt, and pepper. Fold in the chopped cucumber and place in the fridge to chill.

3. After the potatoes are cooked, strain and rinse with cool water. Allow the potatoes to cool for another 15 minutes. Mix the potatoes into the dressing, top with grated carrot, and cool again for at least 45 minutes.

4. Serve once chilled, store leftovers in the fridge for 2-3 days.

This one comes to us from the Veganomicon and I will one-hundred percent make it again because it's so damn good.