2 lbs potatoes (Yukon gold, red, or purple)
water for cooking
1/2 cup diced onion or scallion
1/2 cup chopped celery (include the tops too)
1/2 cup diced dill pickle
1 cup soy based mayonnaise
2 T mustard
2-3 T apple cider vinegar or brine from the pickles
1/2 tsp celery seed
1/4 cup finely chopped parsley
1/2 tsp salt or to taste
1/4 tsp ground pepper or to taste
1 tsp caraway seed
Cut the potatoes into 1/2 inch dice. Leave the skins on because that’s where the nutrients are. Put them in a pot, cover with water, bring to a boil, lower the temperature and cook, uncovered, until tender – about 15 minutes.
Finely chop the onion, celery, parsley and pickles.
Put the mayo, mustard, vinegar/brine, salt, pepper and seeds into a large bowl. Mix well.
When the potatoes are done (check with a fork), drain, and let them cool for 10 minutes or so.
Add the potatoes and the chopped veggies to the bowl. Mix well. Taste and adjust seasonings.
Cover and put in the fridge for an hour or so.
Keep for 2-3 days in the fridge in a sealed container.
Watch this video to learn how to make home-made soy-based mayo.