One of our football Sunday fave’s is potato salad!  I had to pat myself on the back for this one, ahthanku.  I kinda just threw stuff together for this so you may need to add a little more of the ingredients’ to your liking. So easy 🙂  Mangiamó!

10 small Yukon Gold potatoes (I left the peel on), cut in half

1/2 cup Veganaise

2 Tbsp Mustard

1/2 cup chopped Onion (sweet or green)

1/2 cup chopped Celery

3-4 mini Dill pickles, chopped

1 Tbsp pickle juice

salt & pepper

1.  In a large pot, cover potatoes with cold, salted water (1 tsp).  Bring to a boil, reduce to simmer.  Cook until the potatoes are fork tender, about 15 min.  Do not over cook.  Drain and rinse with cold water (to stop the cooking).  Cut potatoes into cubes.

2.  In a large bowl, mix Veganaise, mustard, salt, and pepper.  Add the potatoes and toss gently.  Add the rest of the ingrediants, again gently combining. Add pickle juice and more salt & pepper if needed.

Oh…and of course…GO PATRIOTS!!! 😉