Mustard Potato Salad

Vegan Creamy Mustard Potato Salad

          Recipe by: Emily Daniels

 

Ingredients:

            ~Makes about 7 cups of potato salad~

6 medium red or yellow potatoes (apx 3 lbs)

¾ cup chopped sweet onion

¾ cup chopped celery

¾ cup chopped dill pickles

All of vegan mayo mixture *recipe below* or apx ¾ cup Vegenaise

1/4 cup mustard

1 Tablespoon pickle juice

1 teaspoons celery seed

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon paprika plus extra for garnish

 

Vegan Mayo Mixture

            ~Makes scant ¾ cup~

 

1/2 cup canola oil

1/4 cup soymilk

½ teaspoon agave nectar

1/4 teaspoon sea salt

1/4-1/2 teaspoon apple cider vinegar

For the Mayo Mixture:

Combine all but vinegar in a blender.

Add apple cider vinegar a drop at a time until thickened.

Omit if using Vegenaise

 

For the Potato Salad:

Wash and boil potatoes with the skin on for apx 25-30 minutes or until tender when a fork is inserted.

In a large mixing bowl combine mayo mixture, mustard, pickle juice, celery seed, paprika, salt, and pepper.

Cut cooked potatoes into cubes and add to bowl.

Add onion, celery, and pickles to bowl.

Mix until well combined.

*Refrigerate mustard potato salad overnight before serving for best taste.

*Optional: Sprinkle with a dusting of paprika to garnish.