Holiday weekends somehow always seem to throw off my concept of time, and the next thing you know, it's over! Honestly, I woke up with this morning and thought it was Sunday...
Turns out with my Sunday Funday scheduling mix-up, I get to share with you this really easy and tasty Labor Day potluck dish. This flavorful vegan potato salad is great for a late summer party to help launch your taste buds into fall tastings.
Give it a try and I hope you do something fun this Sunday!
Ingredients
1/2 cup vegan mayo
1 yellow onion (diced)
1 tbsp. diced dill salad cubes
3-4 red potatoes (diced)
1 tbsp. dijon mustard
1 tsp. sea salt
1/4 tsp. black smokehouse pepper
1 tbsp. parsley
1 1/2 tbsp. minced garlic
1 tsp. smoked paprika
1 pinch cayenne pepper
Directions
In a medium sized pot, begin boiling about 6 cups water. While the water is boiling, clean and dice the potatoes. Set aside.
In a medium sized bowl, add the mustard, mayo, garlic, dill pickles, diced onions, and all the spices. Whisk and mix well.
Boil the potatoes for 10 minutes or until the potatoes are soft. Don't overcook! If you over cook them, they will become too soft for potato salad. If this happens, just make yourself some yummy mash potatoes instead!
Drain the potatoes and add to the bowl with the salad fixings. Toss well and coat all the potatoes.
Place in a large Pyrex bowl with a lid and chill for at least 1-2 hours.
Serve cool and enjoy!