Vegan Potato Salad

Ingredients

• 4 large potatoes, baked or steamed whole
• 1 small onion, minced
• Fresh refrigerator pickles (see recipe), diced
• Vegan mayonnaise (Nasoya or Vegenaise)
• Prepared mustard
• 2 tablespoons nutritional yeast
• Salt & pepper

Directions

Peel skin from potatoes while still warm. Cut in small cubes and place in a large bowl. Add onion and a generous splash of pickle juice and toss well. The warm potatoes will soften the onions just a bit to take off the sharp edge. Stir in pickles. In small bowl, mix a heaping spoonful of mayonnaise with a bit of mustard and the nutritional yeast. Toss with potatoes and season with salt & pepper to taste. Chill well and serve.

Submitted by Wendy Mc Crady, Tucson CSA member