This is a delicious, beautiful potato salad that is easy to make and full of different textures, tastes and fresh veg - a perfect potato salad to adorn your table. With fresh, colorful vegetables of all variety of the rainbow, this salad is really as aesthetically pleasing as it is tasty, and really there are few things better than a chilled bowl of snack-able potato salad on a warm summer day. Give this salad a try - I think you'll love it!
Some ground black pepper, and additional salt,to taste
Instructions
Gently boil the potatoes in a large pot of salted water until tender. This usually takes about 20 - 25 minutes.
Allow the potatoes to cool just until they're not too hot to handle, and then quarter them and place them in a large mixing bowl. After that, with a rubber spatula, mix in the apple cider vinegar, dried thyme and dash of salt.
Combine the vegan mayo and dijon in a separate bowl, and then add to the potatoes.
Prepare the rest of your veggies (pepper, jalapeños, carrots, pickles and radishes), and add them to the potatoes. Mix well.
Season the potato salad one last time with black pepper and more salt, if needed. Then, refrigerate the potato salad in an air-tight container, or serve right away warm.