German-Style Vegan Potato Salad

• 3 Medium Russet Potatoes
• 1 - 1 1/2 Cups Vegan Mayo*
• 1/4 Cup Beer
• 3 Tablespoons Stone Ground Mustard
• 5 Dill Pickles
• 3 Small Sweet Red Peppers
• 1 Medium Carrot
• 1 Teaspoon Salt
• 1/2 Teaspoon Pepper

1. Chop the potatoes into small chunks. You may want to chop the potatoes into several different sized pieces to create variety. In a large pot, boil the potatoes until they are tender.
2. Meanwhile, slice the peppers into strips and broil them for a few minutes. Dice the pickles, carrot, and roasted red peppers into fine pieces.
3. In a small bowl, stir together the mayo, beer, and mustard.
4. When the potatoes are tender, reserve 1/2 cup of the cooking liquid and then drain the rest. Place the potatoes in a bowl of ice water to cool them down and stop the cooking process.
5. After a few minutes, remove the potatoes from the ice bath. Add the cooking liquid, mayo mixture, chopped veggies, salt, and pepper to the potatoes. Stir until the potatoes are coated, gently breaking up parts of the potato with a fork. Taste and add additional mustard, salt, and/or pepper as necessary. Enjoy!

Recipe Notes

*To keep this recipe completely oil-free, use this recipe (also linked above). You can also buy store-bought vegan mayo.