Summer Potato Salad

Serves 6

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INGREDIENTS

2 lb small red potato, scrubbed and halved
1 tablespoon salt
2 ears corn
1 tablespoon dijon mustard
3 tablespoons pickle juice, divided
1 red bell pepper
1 cup vegan mayonnaise, or regular
½ teaspoon paprika
1 ½ teaspoons salt
1 teaspoon pepper
½ cup celery, diced
⅓ cup dill pickle, coarsely chopped
¼ cup red onion, chopped
⅓ cup green onion, chopped
2 tablespoons fresh dill, minced

DIRECTIONS

1

Place the potatoes in a large pot with enough water to cover by 2 inches (5 cm). Cover and bring to a boil over high heat.

2

Once boiling, uncover, add the salt and corn, and reduce the heat to medium. Simmer for 10-15 minutes, until the potatoes and the corn are tender. Drain.

3

Add the potatoes to a large bowl. Combine 2 tablespoons of pickle juice with the mustard and pour it over the still-warm potatoes. Toss to coat. Refrigerate for at least 30 minutes or up to an hour.

4

Dice the red bell pepper, removing the ribs and seeds.

5

Set a medium bowl upside down in a large bowl and stand a corn cob on the inverted bowl. Cut the corn kernels from the cobs, letting them fall into the larger bowl.