Low Fat Vegan Potato Salad

5 medium red potatoes, peeled
2 Celery stalks, chopped
3 Vlasic Zesty Dill spears, chopped
1/4 of a Red onion, chopped
3 tbsp. Reduced Fat Vegan Mayo (if you eat dairy, use Best Foods Light)
1 tbspt. Guldens spicy mustard
Salt & Fresh ground pepper, to taste

Bring potatoes to a boil in a pot of salted water. Cook until tender, 15-20 minutes. Remove potatoes from water and let completely cool (can be stored in the refrigerator overnight).

Cut cold potatoes into small cubes. Add chopped celery, pickles, and onion. Mix well. Sprinkle generously with fresh ground pepper. Add in mayo and mustard and mix well. Season with salt and more pepper, to taste.

Garnish with fresh parsley.

Serves 4-5.