// Vegan Potato Salad

see original post here. 

// Ingredients

6 russet potatoes, whole

1-2 whole pickles or 1 cup of slice pickles, chopped 

1/4-1/2 onion, finely diced

3 cloves of garlic, finely diced (you can also use garlic powder)

1/4 tbsp salt and pepper 

1/2 cup Vegenaise (to start out) 

1-3 tbsp of whole grain mustard (the condiment, not the spice)

// Directions 
1. Place your whole potatoes (skin and all) in large pot and cover with water. Bring potatoes to a boil, reduce to simmer and cook until soft (usually takes about 20 minutes-hour). You can tell they are ready when you can easily stick them with a fork.

2. Drain, rinse, and let cool until you are able to handle them. About 20 minutes.
3. Peel skin off potatoes, either with a peeler or your hands (you can also leave them on if you wish). Chop into 3/4" cubes.
4. In large bowl, mix potatoes, pickles, onion, garlic, and salt/pepper together.
5. Start off with 1/2 cup mayo, stirring until well mixed. You can add more until it reaches desired consistency but sometimes this is enough.
6. And last, add the mustard to your preference. I just started with a squirt, mixed, tested, and would add more depending on what I thought.
7. You can definitely eat it warm but it's best chilled overnight to let the flavors kind of sink in a bit more. And then enjoy!