Super Simple Potato Salad (gluten-free, dairy-free, vegan option)
2poundspotatoes, boiled or baked, cut into cubes prior to cooking (I leave the peel on mine)
1/3cupdiced red onion
1/3cupdiced celery, about two large stalks
1/3cuppickle relish(I use homemade, read the label carefully on storebought)
2/3cupvegan mayo( like THIS homemade version from Vegan Epicurean best)
1T. fresh squeezed lemon juice
1T. dijon mustard
fresh ground black pepper to taste
Optional--3 hard boiled eggs, diced
Boil or bake two pounds of potatoes. I used two colors of baby potatoes in the batch shown in the photos, red and yellow. I leave the peels on, but you could peel the potatoes if you prefer.
To bake: heat oven to 350 degrees. Spread potatoes in single layer on baking sheet lined with parchment paper. Spray lightly with olive oil, coconut oil or other oil of your choice. Toss to coat. Bake until fork tender, but not too soft, generally 20-25 minutes depending on the size of the cubes.
To boil: add cubed potatoes to a large pan or Dutch oven. Cover with cold water. Place on burner, bring water up to boil over high heat then reduce heat to keep the water at a gentle boil. Generally it takes about 15 minutes at boiling for potatoes to be fork tender. Drain once tender.
In large bowl, add the cubed potatoes, celery and onion.
On top of that, add the remaining ingredients except the hard boiled eggs.
Mix well. If you are adding the eggs, add them now. Stir just to combine, otherwise the eggs end up completely blended in.
Keep refrigerated until serving. Enjoy!
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.