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The Best Vegan Potato Salad
Ingredients
  • 2 pounds Russet potatoes peeled & chopped into roughly 1-inch pieces
  • 6 Tablespoons vegan mayonnaise
  • 3 green onions sliced with ends removed (about ⅓ cup)
  • 3 Tablespoons diced dill pickles
  • 1 ½ teaspoons dill pickle juice
  • 1 ½ teaspoons stoneground mustard
  • ½ to ¾ teaspoon salt + extra for boiling water
  • Pinch dried dill about ⅛ teaspoon
  • Heaping ¼ teaspoon paprika
  • Optional: A handful of chopped chives for garnish
Steps
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