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Christian Vegetarian Association Presents:
Take Heart!
The Best Picnic-Style Vegan Potato Salad

Serves 6-8
•1 lb potatoes, cleaned but not peeled
•1/4 cup vegan mayonnaise (Vegenaise)
•1 Tbsp dijon mustard
•1/2 tsp. salt
•1 tsp. ground dill
•1 Tbsp. lemon juice
•1/4 tsp, white pepper (or black if you don't have white)
•1 red onion, chopped
•2 celery stalks, chopped
•1 dill pickle, chopped (optional)
Cut the cleaned potatoes into bite sized pieces and place them in a steamer basket over high heat. Most people like to boil potatoes for potato salad, but I feel like steaming them retains more nutrients, and it cooks with the same texture.
While the potatoes are cooking, in a large bowl, combine the mayonnaise, mustard, salt, dill, lemon juice, and white pepper. Stir until everything is well mixed. Then add the onion and celery and pickle, if adding.
When you can stick a fork into a piece of potato and it has no trouble piercing it (but before it falls apart with a touch of the fork), remove the potatoes from the heat. Depending on the type of potato you use, this could take from 10-15 minutes.
Sprinkle the potatoes with a dash of salt and then gently add them to your mayo mixture. Fold the potatoes into the mixture and taste to see if it needs more salt or pepper.
Allow the potato salad to cool and then refrigerate for at least 5 hours, or overnight. The more time you allow the potatoes to soak up the flavor, the better.
This vegan potato salad recipe will stay fresh in the fridge for about 3 days, if it makes it that long.

Your question and comments are welcome

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