Potato Salad

·   8 potatoes peeled and diced into cubes (any type. I used red potato) 

·   •1 cup sweet onion chopped

·   •1 cup celery chopped

·   •1 cup dill pickle relish or finely chopped dill pickles (I used spicy pickles)

·   •1 cup vegan mayonnaise (more if desired)

·   •4 teaspoons dijon mustard

·   •(Optional): 2 teaspoons sugar

·   •1/2 teaspoon salt (more if desired)

·   •1/2 teaspoon pepper

·   •1 teaspoon paprika

·   •1/2 teaspoon cayenne pepper

·   •Other spices to taste (I put a little dried thyme and basil in mine) 

 Instructions

1.Place the diced potatoes in a large pot and cover with water. Boil the diced potatoes for about 20 minutes or until tender. Don't overcook the potatoes - they should be tender but not mushy.

2.Once the potatoes are tender, drain the water out of the pan.

3.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.

4.Put mayo, mustard and all the spices in a bowl and mix well

5.Put the cooled potatoes, onions, pickles, and celery in a large bowl. Add the mayo mix and stir to combine. 

6.Add more mayo and spices to taste/as needed

7.Sprinkle with a dash of paprika before serving if desired.

~ Thanks to Erin Nash