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Ingredients1 h 35 m servings 389 cals
Original recipe yields 4 servings
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes.
- Mix vegan mayonnaise, mustard, dill pickle juice, dill weed, chives, garlic, onion powder, salt, and pepper together in a bowl. Refrigerate until potatoes are cool.
- Mix dill pickle, onion, and pimento peppers into cooled potatoes. Add enough vegan mayonnaise mixture to evenly coat potatoes. Refrigerate until flavors combine, at least 1 hour and up to overnight. Sprinkle paprika on top before serving.
- Cook's Note:
- I use Vegenaise® instead of mayo because I prefer the flavor. You can find it at most health food stores or some grocery stores in the health food refrigerated section. You can also order it online.
Per Serving: 389 calories; 27.6 g fat; 34.6 g carbohydrates; 3.8 g protein; 0 mg cholesterol; 968 mg sodium. Full nutrition