TRI-COLOR VEGAN POTATO SALAD

Tri-Color Vegan Potato Salad image

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.

Provided by kmarie0485

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 1h35m

Yield 4

Number Of Ingredients 14

Ingredients

1 pound Yukon Gold, red, and purple potato mix, scrubbed and cut into 1/2-inch cubes
1 cup vegan mayonnaise (such as Follow Your Heart® Vegenaise®)
2 tablespoons spicy brown mustard
2 tablespoons dill pickle juice
2 tablespoons dried dill weed
2 tablespoons freeze-dried chives
4 cloves garlic, grated
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
½ cup minced dill pickle
⅓ cup minced onion
¼ cup diced pimento peppers
1 pinch paprika

Steps:

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.
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.
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.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 34.6 g, Fat 27.6 g, Fiber 3.7 g, Protein 3.8 g, SaturatedFat 4.4 g, Sodium 968.1 mg, Sugar 5.6 g