5-6 large russet potatoes, peeled or unpeeled & diced into large pieces (sub an equal amount of red potatoes if you prefer)
1/4 medium-large red onion, finely chopped
1/2 cup frozen peas, thawed (feel free to substitute lightly steamed fresh peas)
1/4 cup coarsely chopped baby carrots (of course, you can use regular carrots)
3/4-1 cup vegan mayonnaise (I use Vegenaise)
2 teaspoons yellow mustard
2 Tablespoons minced fresh dill
celery salt, to taste
sea salt, to taste
freshly ground black pepper, to taste
First, place the diced potatoes, along with a generous sprinkle of sea salt, in a pot. Add water to cover the potatoes, and bring to a boil over medium heat. Cook until tender, around 15 minutes. Once potatoes are done cooking, remove from heat. Rinse the potatoes with cool water to prevent them from getting overcooked. When the potatoes have cooled, mix them with the rest of the ingredients. Chill the potato salad in the refrigerator to let all of the flavors combine for 1 hour, or until serving time.