Potato Salad

Ah, so you have to make something for your next family event, and you're the one with all the allergies, huh? 

Well, guess what? You're in luck!

This potato salad recipe has saved me at countless family events, friends' parties, and holiday get-togethers. And, not only is it one of my personal favorites, but it always gets rave reviews from everyone who tries it. In fact, it's actually one of those dishes that people always claim doesn't "taste vegan," which is code for: "tastes surprisingly good."

(Not that there's anything wrong with something "tasting vegan," obviously - but we all know that's the phrase that many people use for "weird" vegan foods that actually aren't so weird.)

POTATO SALAD

INGREDIENTS
2 lbs potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
1 cup Vegannaise
2 Tbs. apple cider vinegar
1-1/2 tsp. kosher salt
1 tsp. sugar
1/4 tsp. ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
Dill Pickles, diced, enough to your taste (we love pickles so I dice probably 4-5)
Yellow mustard

DIRECTIONS

• Boil the potatos on the stovetop or microwave until fork tender.  Drain and cool SLIGHTLY.
• In a large bowl, combine Vegannaise, vinegar, salt, sugar, pepper, celery, pickles, and onion.  Stir until mixed well.
• Stir in enough mustard until the sauce is a nice yellow color (or to taste).
• Add potatos while they are still warm so they mash up nicely.
• Stir and mash until everything is mixed well.
• Refridgerate at least 1 hour (or longer to allow the flavors to meld).

ENJOY!