makes about 8-10 servings
1-2 lbs red potatoes, washed
2 farmers' market eggs, hardboiled
1/4 cup sweet pickles, chopped
1/2 cup (vegan) lowfat mayonnaise (I used Trader Joe's brand)
1 tablespoon organic yellow mustard
1 tablespoon kosher salt
1/2 teaspoon ground black pepper
1. Add the red potatoes to a large pot and fill the pot with cold water.
2. Heat the pot over medium-high heat until the water begins to boil. Reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
3. Remove the potatoes from the water and let cool. Chill the cooked potatoes in the fridge until cold to the touch.
4. Once cooled, chop the potatoes into cubes.
5. Place the chopped potatoes in a large bowl. Chop the hardboiled eggs and add them to the bowl as well.
6. Stir in the chopped pickles, mayonnaise, mustard, salt, and pepper.
7. Once the ingredients are completely mixed together, cover the bowl and place in the fridge. Chill for at least a half hour before serving.