If you haven’t tried Coleman’s Mustard, this is a key ingredient. Tangy, slightly hot, multiple notes, no wonder the Queen of England declared this mustard to be The Queen’s Mustard.
The recipe is Vegan Mayo, 1/3 cup. We like “Follow Your Heart” reduced calorie vegan mayonnaise. Two tablespoons Colman’s mustard. All of the vegetables are chopped. The potatoes are larger pieces and the celery and onions are smaller chopped but not minced, closer to diced. Half of a Vidalia onion, 2 stalks celery, 3 medium dill pickles, and 1lb peeled boiled potatoes. Finally the spices, 1/4 C paprika, 1 teaspoon garlic powder, 1/4 teaspoon salt and fresh ground pepper. Mix it all together and make sure all vegetables are coated and mixed. Potato Salad Heaven and vegan!