Vegan Rainbow Potato Salad

The first step to good potato salad is selecting some good potatoes of course!
These pretty Creamer potatoes from The Little Potato Company are absolutely perfect! This is the Terrific Trio, a combination of red, blue, and yellow Creamer potato varietals. Aren’t they lovely for spring? I swear, they were just begging to be turned into my new favourite potato salad! The tender, nutrient-rich skins don’t need to be peeled which adds fibre, texture, and pops of colour to this potato salad.
Vegan Rainbow Potato Salad

Ingredients

• 1.5 lb bag Terrific Trio Little Potatoes, quartered
• 1 tsp salt
• 5 tbsp vegan mayo
• 3 tbsp pickle juice
• ¼ tsp salt
• ¼ tsp paprika
• black pepper to taste
• ¼ cup carrot, grated
• ¼ cup celery, thinly sliced
• 3 tbsp dill, finely chopped
• 1-2 tbsp garlic dill pickles, finely chopped
• 1 tbsp red onion, chopped (and soaked in ice water for 10 minutes)
• 2 tbsp green onion, finely chopped
• 2 tbsp green bell pepper, finely chopped
• ¼ cup red bell pepper, finely chopped

Instructions

1. In a large pot, cover the quartered Creamer potatoes with cold water, add 1 tsp of salt and bring to a boil over high heat. Turn down to a simmer and cook until tender, about 10 minutes. Do not overcook.
2. In a small bowl, combine the vegan mayo, pickle juice, paprika, ¼ tsp salt, and black pepper. Add the dressing to the potatoes while they're still warm. Mix with a fork, mashing slightly to thicken the dressing.
3. Cool the potatoes and dressing in your fridge or freezer until they are room temperature or cooler.
4. Gently mix in all the remaining ingredients: carrot, celery, dill, pickles, red onion, green onion, red and green bell pepper. Taste and adjust the seasoning.
5. Refrigerate for at least 1 hour before serving. The flavours will marry and intensify if you refrigerate overnight before serving. Garnish with paprika and dill.

http://www.ilovevegan.com/vegan-rainbow-potato-salad/