Tri-Color Vegan Potato Salad

• 1 pound Yukon Gold, red, and purple potato mix, scrubbed and cut into 1/2-inch cubes
• 1 cup vegan mayonnaise (such as Follow Your Heart(R) Vegenaise(R))
• 2 tablespoons spicy brown mustard
• 2 tablespoons dill pickle juice
• 2 tablespoons dried dill weed
• 2 tablespoons freeze-dried chives
• 4 cloves garlic, grated
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup minced dill pickle
• 1/3 cup minced onion
• 1/4 cup diced pimento peppers (optional)
• 1 pinch paprika

1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes.
2. Mix vegan mayonnaise, mustard, dill pickle juice, dill weed, chives, garlic, onion powder, salt, and pepper together in a bowl. Refrigerate until potatoes are cool.
3. Mix dill pickle, onion, and pimento peppers into cooled potatoes. Add enough vegan mayonnaise mixture to evenly coat potatoes. Refrigerate until flavors combine, at least 1 hour and up to overnight. Sprinkle paprika on top before serving.

gold, mayonnaise, brown mustard, dill pickle juice, dill weed, chives, garlic, onion powder, salt, ground black pepper, dill pickle, onion, pimento peppers, paprika

Taken from www.allrecipes.com/recipe/261893/tri-color-vegan-potato-salad/ (may not work)