Ingredients
- 1kg of potatoes
- 1½ tbsp of rice vinegar
- 2½ tbsp of yellow mustard
- 1 cup of vegan mayo
- ⅓ cup of pickle (diced)
- 1 cup of white onion (diced)
- 1 celery stalk (diced)
- 1 tbsp of fresh dill (roughly chopped)
- 1 tsp of smoked paprika
- 1 tsp garlic of powder
- 1 tsp of sugar
- ½ tsp of celery seed
- salt to taste
- black pepper to taste
Steps
Boil potatoes
Bring a large pot of water to a boil, then add peeled and chopped potatoes. Cook until potatoes are fork tender (falling off of the fork after piercing), for about 15 minutes. Once the potatoes are finished cooking, drain the water using a colander, then rinse.
Chill the potatoes
Once the potatoes are finished cooking, drain the water using a colander, then rinse. Transfer the potatoes to a large bowl and pour the rice vinegar over the potatoes while still warm. Gently stir to combine, then chill for 30 minutes.
Making the Dressing
Add all of the remaining ingredients to a medium sized bowl. Stir to combine and set aside.
Combine the Salad
Once the potatoes are done chilling, add the dressing mixture to the bowl with the potatoes and gently stir to combine the ingredients. Transfer to the fridge to set until cold (preferably overnight).