Creamy Dill Potato Salad

By mitzzy

Ingredients

• 3 lbs. Yukon Gold potatoes, peeled
• Sea salt and freshly ground black pepper, to taste
• 2 celery stalks, finely diced
• 1 cup vegan mayonnaise (try Vegenaise)
• 1 small red onion, finely chopped
• 1/4 cup chopped fresh dill
• 1 1/2 Tbsp. cider vinegar
• 1 Tbsp. lemon juice
• 1-2 Tbsp. Dijon mustard

Preparation

Step 1

Place the potatoes in a large pot and fill with enough water to completely cover the potatoes. Season with the salt and bring to a boil. Cook for 20 to 25 minutes, until the potatoes are tender but not falling apart.
Drain the potatoes in a colander and let cool.
Combine all the remaining ingredients in a large bowl.
Cut the cooled potatoes into 1-inch pieces and carefully add them to the bowl, stirring until coated.
Makes 6 to 8 servings