Mother's Day Potato Salad
6 small baking potatoes, evenly cubed
1 cup vegan mayo
1 teaspoon turmeric
1/4 teaspoon dried dill
1/2 teaspoon Old Bay seasoning (optional)
2 tablespoons nutritional yeast
salt and pepper to taste
1 big spoonful of relish (I use dill, not sweet)
1 small clove of garlic, minced
1/2 teaspoon of powdered vegetable broth mix
Cube the potatoes with the skin on (optional, peel if you prefer), then boil them in a large pot of salted water until tender when poked with a fork.
While the potatoes are cooking, mix together the rest of the ingredients. I drain the potatoes and mix them with the dressing while the potatoes are still hot, but you can cool them if you prefer. I prefer the potatoes hot, because they absorb more of the dressing. Once you've mixed the potatoes and dressing, refrigerate until the potato salad is nice and chilled.
Sidenotes: I don't know if Old Bay seasoning is available everywhere, but it's just a blend of celery salt, bay leaves, mustard, red pepper, ginger, allspice, paprika, and cinnamon. It's mostly used for poultry and seafood but it's vegan and I use it on everything!
P.S. Careful with the turmeric, if you choose to include it, because it can stain your clothes or countertops yellow.