Vegan Dilly Fingerling Potato Salad
1 1/2 lb fingerling potatoes, washed and sliced into approx. 1" pieces
1/2 cup vegan mayonnaise (Vegenaise is perfect in this)
2 teaspoons coarse grain mustard (Sierra Nevada's is wonderful)
1 tablespoon thinly snipped fresh chives
2 teaspoons onion flakes or 1/2 teaspoon onion powder
1 1/4 teaspoons dried dill weed
1/2 teaspoon McCormick It's A Dilly spice blend (or substitute 1/4 teaspoon dill weed and 1/8 teaspoon lemon pepper)
1/2 teaspoon plus a pinch salt, divided
1/4 teaspoon freshly ground pepper, or to taste
1/4 teaspoon dried marjoram or parsley
1/8 teaspoon garlic powder
pinch of cayenne pepper
Boil sliced potatoes with enough water to cover and a pinch of salt over high heat. Boil until cooked through but not mushy (they need to keep their shape), about 10 minutes. Drain and let cool in a colander.
In a medium bowl, mix all remaining ingredients for the sauce together. Toss the cooled potatoes with the sauce. Cover and chill in the refrigerator for at least 2 hours.