Vegan Potato Salad

Instructions

1. Step 1

   Cut the potatoes into chunks, transfer them to the saucepan, and cover them with cold water by about 2 cm.

   Ingredients used: 1000.0 gr Potato

   Cookware: Chef Knife, cutting board, large saucepan

2. Step 2

   Bring the water to a boil over high heat. Reduce to medium heat and cook until the potatoes are tender when pierced but still hold their shape.

   Timer: 12 min (fixed)

   Cookware: large saucepan

3. Step 3

   Drain the potatoes thoroughly, spread them on the baking sheet, and leave them to cool until no longer hot.

   Timer: 15 min (fixed)

   Cookware: colander, rimmed baking sheet

4. Step 4

   Whisk the vegan mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper in the mixing bowl until smooth.

   Ingredients used: 15.0 ml Apple Cider Vinegar, 30.0 gr Dijon Mustard, 2.0 gr Ground Black Pepper, 8.0 gr Salt, 180.0 gr Vegan Mayonnaise

   Cookware: mixing bowl, whisk

5. Step 5

   Add the cooled potatoes, celery, dill pickle, red onion, and fresh dill to the dressing. Fold gently until evenly coated.

   Ingredients used: 100.0 gr Celery, 120.0 gr Dill Pickle, 10.0 gr Fresh Dill, 60.0 gr Red Onion

   Cookware: mixing bowl, rubber spatula

6. Step 6

   Cover and refrigerate at 4°C or below before serving.

   Timer: 60 min (fixed)

   Cookware: mixing bowl