Vegan Potato Salad

Delicious Vegan Potato Salad made with tender potatoes, crunchy celery, pickles, and fresh herbs. Creamy and tangy with vegan mayonnaise for a perfect side dish!

Ingredients:

• 6 medium-sized potatoes (russet or red potatoes work well)
• 1 cup vegan mayonnaise (store-bought or homemade from cashews or tofu)
• 2 celery stalks, finely chopped
• 1/2 cup pickles, finely chopped
• 1 small red onion, finely chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and black pepper to taste

Instructions:

1. Cook the Potatoes:

   • Peel the potatoes and cut them into bite-sized cubes.
   • Place the potatoes in a large pot, cover with water, and add a pinch of salt.
   • Bring to a boil and cook until the potatoes are tender (about 10-15 minutes).
   • Drain and let the potatoes cool to room temperature.

2. Prepare the Dressing:

   • In a large bowl, mix together the vegan mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper.

3. Combine Ingredients:

   • Add the cooled potatoes to the bowl with the dressing.
   • Gently fold in the chopped celery, pickles, red onion, dill, and parsley.

4. Chill and Serve:

   • Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.
   • Serve chilled and enjoy!