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Summer Nights

When I think of warm summer nights I think of good times on the back porch: firing up the BBQ, fresh summer fruit, cool beverages, good conversation, good friends... and potato salad. Potato salad is one of those classic summer dishes that everyone enjoys. Unless for some reason you hate potatoes and in that case you must be from another planet. But I can't help you there...

Jumping into a lifestyle of no dairy products had me wondering if I would ever be able to find a replacement for my beloved potato dish.  But when there's a will, there's a way. And I made sure I found my way back to a delicious, flavorful, healthier potato salad. After a lot of recipe searching and testing I found the perfect combination of ingredients to make one of the best potato salads I have ever had. Not only is this recipe perfect for summer nights, but it's perfect to pack up in tupperware and take on a picnic, bring to a potluck or to have just because it's so darn good. Enjoy!

Creamy Potato Salad

8-10 medium red potatoes
1/2 cup vegan mayonnaise (My favorite is Vegenaise-Original) 
4 Tblspns yellow mustard
2 Tblspns distilled white vinegar
1 medium red onion, chopped 
1-2 pickles, chopped into small pieces
1-2 Tblspns pickle juice
Salt and pepper to taste
*Optional: 1/2 cup chopped celery 
I personally dislike celery but if you are a fan you are more than welcome to add it

Leaving the skin on, cut the potatoes into cubes and toss into a large pot of water. Bring the water to a boil and cook potatoes for 8-12 minutes, until fork tender. Be careful not to overcook.
Drain and let cool completely. In a large bowl, combine the potatoes with the remaining ingredients and mix well. Sprinkle paprika on top and chill in the fridge or serve right away.


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