Potato Salad | Plant-Based

Ingredients

• 5 lbs yellow potatoes (preferably Yukon golds), peeled
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 4 bay leaves
• 1 onion, quartered, leaving core intact
• 1 to 2 tbsp salt, or to taste* (optional)
• water, to cover
• 1 1/2 cup finely diced celery
• 1/2 cup finely diced pickles
• 1/2 cup finely diced red onion
• 1 cup finely minced green onion
• 1/3 cup freshly chopped dill
• 1 1/2 cups vegan mayonnaise (sub cashew cream if oil-free)
• 1/3 cup yellow mustard
• 2 tsp Chaat Masala or black salt* (optional)
• 2 tsp freshly ground black pepper
• 1 tsp salt, or to taste (optional)