Ingredients
6-8
Yukon Potatoes
(peeled, diced)
1
small
Onion
(chopped)
3
stalks
Celery
(chopped)
¼
cup
Dill Pickles
(finely chopped)
¾ - 1
cup
Vegan Mayonnaise
2
tsp
Mustard
1
Tbsp
Sugar
⅓
tsp
Salt
¼
tsp
Pepper
dash
Paprika
Directions
1
Place the diced potatoes (6-8) in a large pot and cover with water. Boil the diced potatoes for about 20 minutes or until tender.
2
Once the potatoes are tender, drain the water out of the pan. Let the potatoes cool before mixing on the other ingredients. If you are in a hurry, you can rinse with some cold water to speed up the cooling process.
3
Put the cooled potatoes, onions (1 small), and celery (3 stalks) in a large bowl. Add the mayo (¾ - 1 cup), mustard (2 tsp), pickles (¼ cup), sugar (1 Tbsp), salt (⅓ tsp), and pepper (¼ tsp), and stir to combine. The amount of mayo will vary depending on the size of the potatoes. Add more or less if needed.
4
Sprinkle with a dash of paprika (dash) before serving if desired.