Not Yo Mamma’s Potato Salad

Even if you (like me) don’t like potato salad. Trust us, you like this potato salad. Get ready for fights over the leftovers.

Ingredients

3-4 lbs. potatoes, diced into ½ inch squares (red, yellow, or russet–use your favorite)
Salt and pepper, to taste
¼  cup sugar
4-6 tbsp. white vinegar
2-3 ribs celery, finely diced (about 1 cup)
1 medium red onion, finely diced (about ½ cup)
4 green onions, green parts only, thinly sliced (about ½ cup, optional)
¼  cup fresh parsley leaves, washed and minced (optional)
¼  cup dill relish
2 tbsp. dijon mustard
1¼ cups vegan mayonnaise
Vegan bacon bits (optional)

Instructions

1. Place the potatoes in a large pot, and cover with water. Add in 2 tbsp. vinegar, 2 tbsp. sugar, and 2 tbsp. salt.
2. Set the heat to high, and bring to a boil.
3. Lower heat and simmer until potatoes are fork tender (about 10-15 minutes.)
4. Drain potatoes, and spread out in a single layer on a clean (or lined) baking tray. Sprinkle 2 tbsp. of vinegar over the potatoes, and let cool to room temperature (about 30 minutes.)
5. In a large bowl, combine 2 tbsp. vinegar, celery, onion, green onions, dill relish, dijon mustard, mayonnaise, and parsley (if using.) Stir until well combined.
6. Stir in potatoes until they are coated with the dressing. Add salt and pepper to taste.
7. Cover, and let sit in the refrigerator for at least one hour and up to overnight.
8. If using, garnish with vegan bacon bits just before serving.