Start by peeling and cutting up the potatoes. Cut them into the size pieces you want in your potato salad, and add them to a large saucepan.

Add one tablespoon of salt, then add enough water to cover the potatoes by at least half an inch. I know this sounds like a lot of salt, but most of it will stay in the water. Leaving it out, or using less, will make the potato salad taste under seasoned.

Bring to a boil, reduce the heat, and simmer for 12 minutes. Then, start checking the potato pieces for doneness. They could take anywhere from 12 to 20 minutes, depending on the size of the pieces. The potatoes should be tender and easily pierced with a fork, but firm enough that the pieces won’t break apart when stirred with the other ingredients.

When the potatoes are done, drain them and set them aside to cool.

Add Magical Seasoning Blend to the vegan mayo, and mix together. I use my Light Vegan Mayo.

Add the cooled potatoes, grated carrots, chopped sweet pickles, and sliced green onion to a large mixing bowl. Add the seasoned mayo, and fold it in. Taste the potato salad, and add more of anything that needs to be added.

Cover the potato salad and refrigerate for at least two hours before serving.

I think the potato salad is best served with just a little salt and pepper sprinkled on top. Enjoy!