The Best Classic Vegan Potato Salad.
8 red potatoes, NOT peeled, boiled tender (but not soft), cooled and diced into smallish cubes
3/4 cup sweet onion chopped
2/3 cup celery chopped
1/3 cup dill pickle relish or finely chopped dill pickles
7/8 cup vegan mayonnaise more if desired
3 teaspoons mustard
1 Tablespoon sugar
1/3 teaspoon salt
1/4 teaspoon pepper
Place the diced potatoes in a large pot and cover with water. Boil the diced potatoes for about 20 minutes or until tender. Don’t overcook the potatoes – they should be tender but not mushy.
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 a few changes of cold water to speed up the cooling process.
Add the mayo, mustard, pickles, sugar, salt, and pepper into a large bowl and mix to combine.
Put the cooled potatoes, onions, and celery into large bowl and stir