Vegan Potato Salad
Servings: 4 to 5
Ingredients
- 2lb russet or Yukon gold potatoes peeled and diced
- ¼ cup yellow onion diced
- 2 celery stalks diced
- 2 tbsp dill pickles diced
- ½ cup vegan mayonnaise
- 2 tbsp Dijon mustard
- ½ tsp celery salt
- ¼ tsp kala namak (black salt)*
- ½ tbsp nutritional yeast
- 1 tbsp dill pickle brine
- ¼ tsp freshly ground black pepper
- paprika and green onion for garnish
Instructions
- Bring a large pot of water to a boil. Add the diced potatoes and cook for 10 minutes, until fork tender. Drain the potatoes and cool with cold water.
- Mix together the rest of the ingredients in a large bowl.
- Toss the potatoes in the mayo mixture until everything is evenly coated.
- Transfer to a container and refrigerate for at least 2 hours before serving. Garnish with paprika and green onion.
Notes
*If you can’t find this at your local grocery store you can buy it online here:
Rani Black Salt (Kala Namak Mineral) Powder