Everyone loves a good potato salad. For our “Tail Gating” series this was one I knew I would definitely want to do Live on FoodTokTV this week. The recipe comes from Kelly Roenicke

Ingredients:

• 8 potatoes peeled and diced into smallish cubes (for about 7 cups diced potatoes)

• ¾ cup sweet onion chopped

• ⅔ cup celery chopped

• ⅓ cup dill pickle relish or finely chopped dill pickles

• ⅞ cup vegan mayonnaise more if desired

• 3 teaspoons mustard

• 1 Tablespoon sugar

• ⅓ teaspoon salt

• 1/4 teaspoon pepper

• paprika optional

Ingredients:

1. Place the diced potatoes in a large pot and cover with water.

2. Boil the diced potatoes for about 20 minutes or until tender. Don’t overcook the potatoes – they should be tender but not mushy.

3. Once the potatoes are fork tender, drain the water out of the pan.

4. Let the potatoes cool before mixing on the other ingredients. If you are in a hurry, you can rinse with a few changes of cold water to speed up the cooling process.

5. Put the cooled potatoes in a bowl.

6. Add the onions, and celery, then the mayo, mustard, pickles, sugar, salt, and pepper, and stir to combine. The amount of mayo will vary depending on the size of the potatoes. Add more or less if needed.

Sprinkle with a dash of paprika before serving if desired.