Potato Salad

Potato Salad:

8-10 medium potatoes, peeled and cubed into 1 inch pieces
1 small onion, chopped
2 celery stalks, chopped
1/2 carrot, chopped
1/2 small green bell pepper, chopped
1/2 small red bell pepper, chopped
4 tablespoons regular mustard
3 tablespoons Dijon mustard
2 teaspoons celery seed
1/3 cup chopped dill pickle
1 to 1 1/2 cups Veganaise
2 Tablespoons Apple cider vinegar
salt and pepper to taste.

Boil potatoes until fork tender. Drain and place into large mixing bowl. Sprinkle the vinegar and a little salt on the potatoes and toss. Let them cool for about 15 minutes. After the potatoes have cooled for a while, add all other ingredients. Mix well and taste to adjust any seasonings. Add pepper and more salt if necessary, and chill for 1-2 hours or overnight. This is best made ahead of time, and even better after a couple of days! Enjoy!