1 1/2 pounds baby red potatoes, chopped 1"
1 1/2 pounds baby yellow potatoes, chopped 1"
1 (13 1/2 ounce) can artichoke hearts marinated in water, drained and chopped
3/4 cup vegan mayonnaise (I use Vegenaise)
4 teaspoons prepared yellow mustard
1 cup celery, chopped
1/2 cup vegan tofu bacon, chopped (I use http://vegweb.com/index.php?topic=41042.0 )
1/3 cup red onion, chopped
2 medium cloves garlic, minced
1 teaspoon dried dill
1/4 rounded teaspoon salt
pepper, to taste
1. Place potatoes in a large pot of water and bring to a boil over high heat. Boil for approximately 5-10 minutes, or until potatoes are tender when pierced with a fork.
2. Drain potatoes and discard liquid, then rinse with cold water and set aside until completely cooled. Place artichokes in a large bowl along with remaining ingredients.
3. Add cooled potatoes and gently mix until coated. Cover and refrigerate for 1 hour, allowing flavors to distribute.
Source of recipe: This recipe was a simple potato salad recipe but I spiced it up by adding mustard, tofu bacon, and artichoke hearts. I love it!