Creamy Dill Potato Salad

When we first went vegan, this was a go-to dish because it lends itself to so many variations. Here is the basic recipe, see below for options!

• 1 pound red potatoes, cubed or diced
• 2 T. Dijon mustard or yellow mustard, if you prefer
• 1/2 cup mayo
• 1/4 cup dill relish
• pepper, to taste

Directions:

1. Bring a large pot of water to boil.
2. Add potatoes and cook until fork tender.
3. Immediately rinse under cold water and allow to completely cool.
4. Once room temperature, mix all ingredients except pepper and optional dill sprigs, together in a large bowl.
5. Add pepper and chill before serving; garnish with dill sprig.

Options:

• I always use celery, onion, and fresh dill
• use dried dill
• add other vegetables
  • diced onion
  • diced celery
  • diced cucumber
  • chopped carrots
  • hard-cooked eggs
  • vegan bacon bits (or 'real' bacon if you're not vegan/vegetarian