Recipe For Vegan Potato Salad

1. Prepare the Dressing:

   • In a mixing bowl, whisk together the vegan mayonnaise, Dijon mustard, apple cider vinegar, agave syrup, garlic powder, salt, and pepper until smooth and well combined.

2. Assemble the Salad:

   • In a large mixing bowl, combine the cooked potatoes, chopped celery, diced red onion, chopped dill pickles, and chopped fresh parsley.

3. Add the Dressing:

   • Pour the dressing over the potato mixture and gently toss to coat all the ingredients evenly.

4. Chill and Serve:

   • Refrigerate the potato salad for at least 1-2 hours before serving to allow the flavors to meld together.
   • Give it a final toss before serving to make sure the dressing is distributed evenly.

Nutrition Facts (per serving, based on 6 servings):

• Calories: ~250
• Total Fat: ~15g
• Saturated Fat: ~2g
• Carbohydrates: ~25g
• Fiber: ~3g
• Sugars: ~5g
• Protein: ~2g
• Sodium: ~400mg