Best Vegan Potato Salad

Ingredients

• 5 Medium Yellow or Red Potatoes
• Water for cooking potatoes
• 1/2 Granny Smith Apple, Chopped
• 1/2 Small Onion, Finely Chopped
• 1/2 Cup Celery, Finely Chopped
• 2 Roma Tomatoes, Chopped
• 2 Tablespoons Dill Relish

• 1/4 Cup Blanched & Slivered Almonds
• 2 Teaspoons Sugar
• 1/4 Teaspoon Salt
• 1 Tablespoon Large Flake Nutritional Food Yeast
• 2 Tablespoons Almond Flour
• 1/2 Cup Almond Milk
• 1 Tablespoon Organic Corn Starch
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Prepared Yellow Mustard
• 1 Teaspoon Celery Salt
• 1 Teaspoon Onion Powder

Directions

Scrub, peel and chop the potatoes into 1 inch cubes. Place the potatoes into a heavy pot and completely cover with water. Bring to a boil and cook until fork tender, but not smooshy. After they've cooked, drain the water off and let them cool for about 15 minutes.

While potatoes cook, make the dressing. Place 1/4 Cup blanched almonds, sugar and salt into a food processor and process for 1 minute. Place the rest of the dressing ingredients and process for another 1 and 1/2 minutes. Place into a small sauce pan on medium heat and stir constantly until it thickens.

Place dressing and rest of ingredients into the pot and mix together gently so you don't make mashed potatoes instead of potato salad. Serve chilled or warm.