Creamy Vegan Potato Salad

Step 1

In a large pot add the chopped potatoes and sea salt. Fill with water to be 1-inch above the potatoes and bring to a boil on high-heat. Reduce to a simmer on medium-high heat and cook the potatoes until fork tender, about 5 minutes. Strain and rinse with cold water. Transfer to a large mixing bowl. Add the celery, red onion and dill.

Step 2

In a small bowl, whisk together the Creamy Dressing: coconut yogurt, lemon juice, garlic, Dijon mustard, maple syrup, sea salt andpepper. Pour the dressing over the potato mixture and stir to combine.