Purple Potato Salad

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Hungry Hungry Hippie


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7-10 fingerling potatoes, cooked and chopped

2 T almond milk (you could use any non-dairy milk, but I find almond milk has a nice salty aspect to it that works well in this recipe)

1 T apple cider vinegar (this makes a kind-of vegan buttermilk when combined with the almond milk)

1 T vegan mayo

1 tsp dijon mayo (spiciness to taste)

1 T honey mustard

nutritional yeast to taste (I used < 1 T)

garlic salt to taste

shake of dill (can easily be omitted if you don’t like dill – I hardly used any because I’m not a big fan)

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