3-5 good-sized Yukon gold potatoes, diced into bite-sized pieces
1/4 to 1/3 cup vegan mayonnaise, to your taste (I use Vegenaise)
pinch celery seed
1/2 bell pepper, finely diced
1 shallot or a 1/4 of a small red onion, sliced thin in half-moons
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper
I don’t know about you but I just can’t stand potato salad with pickles and mustard…ack!! This is my mom’s classic recipe and I just love it’s simplicity. Watch out though, this stuff is like crack! Once you get a taste of it you will want more and more!! Haha
Boil the potatoes in water until they’re just fork-tender, and drain them in a colander. Stick them in the freezer to cool down, but please don’t rinse them. It will take about 10 minutes in the freezer, just check in every 3 minutes or so and toss them around. Meanwhile, in a serving bowl, add everything but the potatoes. Mix until incorporated. Now add the potatoes and gently fold everything together to coat. Adjust the seasonings to your taste.