Ingredients:
For the salad:
4–5 medium Yukon gold or red potatoes (diced, skin-on or peeled)
1/3 cup finely chopped red onion
1/3 cup finely chopped dill pickles or sweet relish
1/4 cup chopped green onions (plus extra for topping)
1/3 cup vegan cheddar shreds (plus more for garnish)
1/4 cup vegan bacon bits (store-bought or homemade)
For the dressing:
1/2 cup vegan mayo
2 tsp yellow mustard or Dijon
1 tbsp apple cider vinegar or pickle juice
1/4 tsp garlic powder
1/4 tsp smoked paprika
Salt & black pepper to taste
Instructions:
Cook the potatoes:
Place diced potatoes in a pot, cover with salted water, and bring to a boil.
Simmer for 10–12 minutes until fork-tender. Drain and cool completely.
Mix the dressing:
In a small bowl, whisk together vegan mayo, mustard, vinegar or pickle juice, garlic powder, paprika, salt, and pepper.
Combine the salad:
In a large bowl, mix cooled potatoes, red onion, pickles, green onions, vegan cheese, and vegan bacon bits.
Pour the dressing over and gently toss until everything is well coated.
Chill and garnish:
Cover and refrigerate for at least 30 minutes.
Top with more vegan cheddar, green onions, and bacon bits before serving.