Simple Potato Salad
Inspired by LeAnne and Louise's potato salad :)
Servings: 8-10 1/2 cup servings
Ingredients
2 1/2 lbs Yukon gold potatoes, peeled
2 large organic dill pickles, diced small (about 1/2 cup)
4 eggs, hard boiled, chilled, shelled, and finely chopped
3/4 cup Veganese
2-3 tbsp Dijon mustard
Pickle juice, to taste (about a tbsp)
Sea salt, to taste
Directions
- In a large pot add potatoes and enough filtered water to cover by an inch or two. On high heat bring water to boil and cook potatoes until just fork tender. Do not over cook.
- Once slightly tender, let potatoes cool then largely chop them
- In a small mixing bowl mix mustard, pickle juice and Veganaise together until desired spice is reached. More Dijon mustard will add more of a kick.
- In a large mixing bowl add chopped potatoes, eggs, dill pickles and toss with Veganaise mixture.
- Season with sea salt and serve
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