20min · 4 servings
Potatoes
• 1 lb yukon gold potatoes
Salt
Dressing
• 1/2 cup vegan mayo
• 1 tbsp stone ground mustard (sub with yellow or Dijon mustard)
• 1/4 tsp paprika powder
• 1 small red onion, finely chopped or diced
• 1/4 cup celery, diced or finely chopped
• 2-3 tsp sugar, adjust to taste
• 1/2 tsp apple cider or distilled white vinegar
• Salt and pepper to taste
• 1-2 tbsp finely chopped fresh dill (I included the stalks)
• 1/2 tbsp nutritional yeast for extra cheesiness (sub with some vegan parmesan)
Full detailed recipe: http://www.thefoodietakesflight.com/vegan-potato-salad