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Potato Salad

* 6-8 medium waxy potatoes (2 lbs), cooked, peeled, and cubed
* 1/2 cup dill pickles, diced
* 2 stalks celery, finely chopped
* 1 small/medium green bell pepper, seeded and diced
* Optional: 1 small red onion finely chopped
* 2-3 Tbsp fresh dill, minced
* 2/3 cups vegan mayonnaise
* 1 Tbsp vegan mustard
* 2 Tbsp pickle juice
* Salt and pepper to taste


1. Combine all ingredients except potatoes in a large mixing bowl
2. Gently stir in potatoes
3. Adjust salt and pepper to taste
4. Chill and serve
5. Can be stored in an airtight container in the refrigerator for up to 3 days

Makes 6 Servings
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