Catherine’s potato salad

Ingredients

• 3-4 lbs. sweet or regular potatoes
• 1 tbsp. oil
• 1/2 tsp. salt
• A few shakes of pepper

Dressing

• 1 cup veganaise
• 1 tsp. vinegar
• Dill pickles w/ juice to taste
• 2 stalks celery finely chopped
• 2 green onions
• 2 tbsp. Frank’s Hot Sauce
• 1 tbsp. dried dill
• 1/2 tsp. garlic powder
• Salt and pepper to taste

Directions

Preheat oven to 425. Dice potatoes into 1/2 inch cubes. Place in a bowl and toss with oil and seasoning. Bake in a single layer on a parchment lined baking sheet for 12 minutes. Broil for an additional 3-5 minutes until browned. Remove and let cool before tossing in dressing. Refrigerate for a few hours for best flavor.