Tri-Color Vegan Potato Salad

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.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 389 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 pinch paprika
• 2 tablespoons dried dill weed
• ⅓ cup minced onion
• 4 cloves garlic, grated
• 2 tablespoons spicy brown mustard
• 2 tablespoons dill pickle juice
• 1 cup vegan mayonnaise (such as Follow Your Heart® Vegenaise®)
• 2 tablespoons freeze-dried chives
• ½ cup minced dill pickle
• ¼ cup diced pimento peppers (Optional)

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.