Fourth of July Potato Salad

Ingredients

• 5 pounds russet potatoes
• 4 celery stalks, sliced
• 2 carrots, grated
• 1 cup sliced black olives
• 1 cup vegan mayonnaise
• ½ cup pickle relish
• 1 teaspoon garlic powder
• 1 teaspoon onion granules
• 1-2 teaspoons salt
• ½ teaspoon black pepper

Instructions

1. Boil whole, unpeeled potatoes until soft.
2. Let cool, then peel skin and cut into 1½" cubes.
3. Mix all other ingredients in a separate bowl.
4. Fold together with the potatoes, chill and serve. Enjoy!

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