Vegan Rainbow Potato Salad Food

VEGAN RAINBOW POTATO SALAD

Steps:

• 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.
• In a small bowl, combine the vegan mayo, pickle juice, paprika, 1/4 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.
• Cool the potatoes and dressing in your fridge or freezer until they are room temperature or cooler.
• 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.
• 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.

THE RAINBOW'S POTATO SALAD

Steps:

• Place rinse potatoes into a large stockpot and cover with enough cold water to cover them about an inch.
• Add about 1 Tbsp coarse sea salt and bring to a boil, then lower heat and cook until fork tender, maybe 10-15 minutes.
• Drain and rinse and let cool to room temperature, then cover and chill.
• Once potatoes are nice and cool, peel skins if desired (the Rainbow removes the skins, I like them on),dice them into small chunks and place in a large bowl.
• Add very, very finely chopped carrots, onions, and green peppers.
• Add a few grinds of salt and pepper to your your liking, as much or as little as you prefer.
• Squirt in about 1 Tbsp of mustard, about 1 cup or so mayo (start with a cup, add more if it needs more), and a splash of vinegar.
• If you like lots of mayo, you will likely need more of all the seasonings too, so please adjust this the way you like it.
• Stir gently to coat and chill overnight or at least several hours.
• Taste again before serving, adding more dressing ingredients if needed.