Vegan Potato Salad Recipe

Producer: Swati Chaturvedi

Boil 2 lbs of potatoes until tender. Drain and cool the potatoes.

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Cut potatoes into bite-sized pieces. In a bowl, mix 1/2 cup vegan mayo, 1 tbsp mustard, and 1 tbsp apple cider vinegar.

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Add salt, pepper, and 1 tsp garlic powder. Stir in 1/4 cup chopped red onion, 1/4 cup chopped celery, and 1/4 cup chopped pickles.

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Gently fold in the potatoes. Chill in the fridge for at least an hour.

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Serve cold and enjoy!

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