Looking for that one perfect dish to pass around at summer barbeques? This potato salad is simple to prepare and always a favorite!
All-American Potato Salad
By Allison Rivers Samson
2 cups water
4 cups yellow potatoes, scrubbed and cut into 1/2 inch cubes
1/2 cup celery, diced
1/4 cup yellow onion, minced
1/3 cup vegan mayonnaise
2 tablespoons dill pickle juice
1 1/2 teaspoons dried dill
1 clove garlic, minced
3/4 teaspoon salt
1/2 teaspoon Dijon mustard
1/2 teaspoon fresh black pepper
1. In a stock pot fitted with a large steamer basket, add 2 cups of water and potatoes. Bring to a boil and steam for 15 minutes, until potatoes begin to yield to an inserted fork. Transfer potatoes to a large bowl and allow to cool for at least 20 to 30 minutes.
2. In a small bowl, combine celery, onion, mayonnaise, dill pickle juice, dill, garlic, salt, mustard, and pepper. Add to potatoes and fold to coat.
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