You’re off the hook for dinner! — with these easy, beach-inspired recipes!
Creamy Classic Potato Salad
INGREDIENTS
8 medium potatoes (about 4 pounds or 1800 grams) peeled and diced
¾ cup (120 g) sweet onion, chopped
⅔ cup (70 g) celery, chopped
⅓ cup (80 g) dill pickle relish or finely chopped dill pickles
1 cup (230 g) plant-based mayonnaise, homemade or store bought* (more to taste)
1 Tbs. Dijon or other mustard
1 Tbs. sugar (optional)
Salt and pepper to taste.
paprika: optional, to sprinkle on top.
DIRECTIONS
1. Place the diced potatoes in a large pot, cover with salted water and bring to a boil. Boil potatoes for about 20 minutes or until tender but not mushy, drain and let cool. Combine with the onion and celery in a large bowl.
2. Mix together the mayo, mustard, pickles, and sugar, and mix together with the potatoes. Add salt and pepper to taste. Sprinkle with paprika, if desired. Leftovers can be stored in
