This salad becomes more flavorful the longer it chills. If the onions are finely diced, even finicky eaters will hardly notice them. Make this recipe your own with seasonings. Potato salad is a wonderful side for steamed vegetables.

• 6 medium potatoes (Red are best, but can be substituted by Yukon Gold)
•  1 teaspoon salt, for boiling water
•  ½ cup vegan mayonnaise
•  3 tablespoons of diced dill pickles (more if you like)
•  2 tablespoons regular yellow mustard
• 1 tablespoon Dijon mustard
•  2 tablespoons capers, rinsed and drained  
•  2 tablespoon fresh parsley, chopped
•  ¼ cup celery, diced
•  1 bunch green onions, white & light green parts
•  ¼ cup red onion, finely diced
•  ½ teaspoon salt
• Fresh ground pepper

Place potatoes in a pot of lightly salted water and boil until tender but still a little firm when pierced with a fork; they shouldn’t fall apart when pierced. Drain. When potatoes are cool, peel if you prefer (the salad is more robust with the skins on). Then dice into bite-sized pieces.  In small bowl, mix vegan mayonnaise, dill pickles, yellow mustard, Dijon mustard, capers, and parsley together. In large bowl, combine celery, green onions and red onions with, potatoes and mix in sauce thoroughly. Salt and add freshly ground pepper to taste. Refrigerate until ready to serve.

Hint:

Red potatoes are low in starch, with firm flesh and they hold together well in cooking.