Adapted from The Pioneer Woman

It’s potato salad season again! Anytime we have the opportunity for a barbecue or picnic, we try to make this potato salad. It can be altered a lot depending on what flavors you like, and the mayo can be replaced with a nice vinegar for a lighter vegan version.

Servings:8

Ingredients:

• 8-10 Medium Potatoes

• 1-1/2 cup Mayonnaise (We like Sir Kensington’s for Vegan Mayo)

• 4 Tablespoons Prepared Mustard (regular, Dijon or a mixture of both)

• 5 whole Green Onions (sliced) or 1/4 cup Red Onion (diced)

• 1/4 cup celery (minced)

• 8 whole Small Sweet or Dill Pickles (We like to use sweet relish)

• 1 teaspoon Sea Salt (to taste)

• 1/2 teaspoon Paprika (smoked if you prefer)

• 1/2 teaspoon Black Pepper (to taste)

• 4 -8 Hard-Boiled Eggs, chopped (can be omitted for vegan version, or replaced with avocado)

• Fresh Dill (for garnish)

  Instructions

  Cut potatoes in halves or thirds, then boil until fork tender. Drain. Mash potatoes or leave chunky. Fold potatoes together with mayonnaise, mustard, onions, celery, salt, pepper, and other seasonings you like. Fold in pickles (relish) and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture. Top with more paprika and some chopped dill. Goes great with any picnic or barbecue food. Enjoy!