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Potato Salad

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

Ingredients

  • 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

Instructions

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