Tri-Color Vegan Potato Salad - cooking recipe

Ingredients

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

Preparation

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.
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.
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.