Dill Pickle Potato Salad (dairy, egg, soy free)

• 5-6 large potatoes

• 1/2 white onion, finely chopped

• 4-5 celery ribs, finely chopped

• 3-4 tablespoons dill pickle relish or finely chopped dill pickles (optional)

• 1 cup Plant Based Mayo (I use Hellman’s brand)

• 2 tablespoons pickle juice

• 2 tablespoons Dijon mustard

• 1 heaping teaspoon dried dill

• 2 heaping teaspoons dried chives

• 1/4 teaspoon garlic powder

• Salt, to taste

Scrub and cube your potatoes, and boil them in salted water until fork tender, usually 5 minutes at a hard boil. While the potatoes are boiling, chop your onion and celery, and add to your salad bowl.

Combine your mayo, mustard, pickle juice, dill, chives, and garlic powder in a small bowl, and whisk together combine. Drain your potatoes, and allow to cool before adding to the salad bowl. Add the dressing mixture to the bowl, as well, and fold together to thoroughly combine all the ingredients. Chill for at least one hour before serving, tastes even better if made the night before and kept in the refrigerator until it’s time to eat.

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