Ingredients:
3 large russet potatoes (organic), peeled and cut into cubes
1/4 cup sweet pickles, finely chopped
3/4 cup vegan mayo (I prefer 'Follow Your Heart Vegenaise')
2 Tbsp yellow mustard
1 tsp dried dill weed
1 Tbsp apple cider vinegar
2 Tbsp lemon juice
2 pinches salt and cracked pepper to taste
2 Tbsp sweet pickle juice (more or less to taste)
1 tsp almond milk (or other plant-based milk of your choice) Use more or less to thin as needed.
1 pinch of paprika (sprinkled when plated, if desired)
Instructions:
Place potatoes in a pot of water, and boil until fork tender.
In a large bowl, whisk together the remaining ingredients.
When potatoes are cooked, drain water and and cool.
When potatoes are cool to touch, toss them into the dressing mixture. Stir gently to coat completely, and serve with a sprinkle of paprika if desired.
Bon appétit!
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