Name: Tri-Color Vegan Potato Salad recipe
Ingredients: 1 pound Yukon Gold, red, and purple potato mix, scrubbed and cut into 1/2-inch cubes;1 cup vegan mayonnaise (such as Follow Your Heart® Vegenaise®);2 tablespoons spicy brown mustard;2 tablespoons dill pickle juice;2 tablespoons dried dill weed;2 tablespoons freeze-dried chives;4 cloves garlic, grated;1 teaspoon onion powder;½ teaspoon salt;½ teaspoon ground black pepper;½ cup minced dill pickle;⅓ cup minced onion;¼ cup diced pimento peppers;1 pinch paprika

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Ingredients

1 pound Yukon Gold, red, and purple potato mix, scrubbed and cut into 1/2-inch cubes 1 cup vegan mayonnaise (such as Follow Your Heart® Vegenaise®) 2 tablespoons spicy brown mustard 2 tablespoons dill pickle juice 2 tablespoons dried dill weed 2 tablespoons freeze-dried chives 4 cloves garlic, grated 1 teaspoon onion powder ½ teaspoon salt ½ teaspoon ground black pepper ½ cup minced dill pickle ⅓ cup minced onion ¼ cup diced pimento peppers 1 pinch paprika

Nutrition Info

389.2 calories carbohydrate: 34.6 g cholesterol: : - fat: 27.6 g fiber: 3.7 g protein: 3.8 g saturatedFat: 4.4 g servingSize: - sodium: 968.1 mg sugar: 5.6 g transFat: : - unsaturatedFat: : -

Directions

Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes.
Mix vegan mayonnaise, mustard, dill pickle juice, dill weed, chives, garlic, onion powder, salt, and pepper together in a bowl. Refrigerate until potatoes are cool.
Mix dill pickle, onion, and pimento peppers into cooled potatoes. Add enough vegan mayonnaise mixture to evenly coat potatoes. Refrigerate until flavors combine, at least 1 hour and up to overnight. Sprinkle paprika on top before serving.

Recipe Yield

4 servings

Recipe Note

I call it vegan because it is, but it's better than most non-vegan potato salads that I have had. There is no dairy and no egg but of course you can add them if you wish.

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