Summery Dill Pickle Potato Salad & Honey Habanero Coleslaw
Ingredients
- 6 medium Gold Potatoes
- 1/3 cup Red Onion, chopped
- 1 cup Bubbies Dill Pickles, roughly chopped
- 1/3 cup Bubbies Bread & Butter Pickles, chopped
- 4 Tbsp of Follow Your Heart Vegenaise
- 2 Tbsp of fresh Dill, chopped
- 2 Tbsp of Dill Pickle Juice
- 2 Tbsp of Dijon Mustard
- Salt & Pepper, to taste
Preparation
Cut the Potatoes into eighths and boil until fork-tender. Drain and let cool.
In a large bowl, combine the Vegan Mayo, Chopped Pickles, Dill, Pickle Juice, Mustard, Salt & Pepper. Mix well.
Add the cooled Potatoes to the bowl and mix. Mash about a third of the Potatoes with a fork and mix again for full incorporation.
Serve at room temperature or chilled.