Vegan Potato Salad

        Summer time calls for cooks outs, hot days, and cold salads. When it is hot outside, I like to eat cold, simple salads. Potato salad is one of my favorite go to salads because I love potatoes and it is very easy to make!

Potato Salad

Ingredients:

• 3 pounds potatoes diced into 1 inch cubes

• 1.5 cups vegan mayo (use more if needed)

• 1 carrot shredded (about ¼ cup)

• 10 bread and butter pickle chips (about ¼ cup)

• 1 shallot

• ½ tsp salt+ more to taste

• ¼ tsp pepper+more to taste

Directions:

1. Put the potatoes into a medium pan and cover with water about an inch over the potatoes. Bring to a boil for about 10-12 minutes, until potatoes are soft, but hold their shape. Pierce with a fork to test. Strain potatoes and let them cool to room temperature before dressing.

2. Combine mayo, carrot, pickles, shallot, salt, and pepper in a large mixing bowl. Add the cooled potatoes and mix until combined. Taste and adjust the mayo, salt, and pepper to your liking.

Taste: 10/10--perfect for a hot summer day!

Level of difficulty: 1/5

Notes for next time: Don’t be afraid to add more mayo than the 1.5 cups because the consistency should be creamy.