Red Potato Salad... Spicy And Vegan (No Mayo Or Nayo!)

1. 1

   Cut potatoes into bite size pieces and boil until cooked through.

2. 2

   Finely chop your pickle, celery, red onion and bell pepper, then set aside.

3. 3

   In a bowl big enough to fit your potatoes and chopped veggies mix the oil, vinegar, spices, mustard and hot sauce (I recommend adding more spice and mustard depending on your taste, I just pour spice in and I don't really measure).

4. 4

   When potatoes are finished, drain the water in a colander and pour the cooked potatoes into the bowl with the oil and vinegar dressing you just prepared.

5. 5

   Now add your chopped veggies in the potato bowl and mix everything together with a spoon carefully so as not to mash up the potatoes (or you can toss it with your hands). Add salt and pepper to taste.

6. 6

   Refrigerate for a few hours until chilled or overnight. Serve chilled.

* Per serving · 4 servings · Values may vary.