Summer Potato Salad

• small red potatoes2 pound
• kosher salt1 tablespoon
• corn2 ear
• dijon mustard1 tablespoon
• pickle juice3 tablespoon
• red bell pepper1
• vegan mayonnaise1 cup
• paprika½ teaspoon
• freshly ground black pepper1 teaspoon
• diced celery½ cup
• coarsely chopped dill pickles⅓ cup
• chopped red onion¼ cup
• chopped green onions⅓ cup
• minced fresh dill2 tablespoon
• chopped fresh chives2 tablespoon

Instructions

1. 1

   Place the potatoes in a large pot with enough water to cover by 2 inches (5 cm).

2. 2

   Cover and bring to a boil over high heat.

3. 3

   Once boiling, uncover, add 1 tablespoon of salt and the corn, and reduce the heat to medium.

4. 4

   Simmer for 10-15 minutes, until the potatoes and the corn are tender.

5. 5

   Drain.

6. 6

   Transfer the potatoes to a large bowl.

7. 7

   Combine 2 tablespoons of pickle juice with the mustard and pour it over the still-warm potatoes.

8. 8

   Toss to coat.

9. 9

   Refrigerate for at least 30 minutes, or up to 60 minutes.

10. 10

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

11. 11

    Set a medium bowl upside down in a large bowl and stand a corn cob on the inverted bowl.

12. 12

    Cut the corn kernels from the cobs, letting them fall into the larger bowl.

13. 13

    In a medium bowl, combine the mayonnaise, remaining tablespoon of pickle juice, paprika, remaining 1 ½ teaspoons of salt, and the black pepper and stir until smooth.

14. 14

    Add the bell pepper, corn, celery, pickles, red onion, green onions, and dill to the bowl with the potatoes.

15. 15

    Pour the sauce over and toss to coat.

16. 16

    Garnish the potato salad with chopped chives, then serve Enjoy!