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Potato Salad

Course: Potato Salad, Side Dish
Cuisine: Plant Based, Vegan, Vegetarian, Whole Foods
Author: Terri


  • 5 large russet potatoes peeled, cubed
  • 2 cups Just Mayo
  • 1 cup dill pickles diced small
  • 1/2 cup celery diced (optional)
  • 2 Tbs mustard
  • 1/2 cup red onion chopped
  • Salt and pepper to taste


  • Peel and cut potatoes into 3/4 inch cubes.
  • Add to a large dutch oven, and boil until potatoes are cooked but still firm.
  • Once potatoes are cook, drain water and set aside.
  • In a large mixing bowl, add mayo, mustard, pickles, onion and celery. Stir until combined.
  • Add potatoes to large mixing bowl and gently stir to cover.
  • Add more mayo if needed.
  • Salt and pepper to taste.
  • Chill and enjoy!