KimChi Potato Salad

• 2.5 pounds Yukon Gold potatoes, about the same size
• ⅔ cup Vegenaise
• 1 bunch green onions – whites chopped finely, reserve greens to slice for garnish
• 1/2 cup chopped kimchi
• 2 Tbsp kimchi brine
• 1 tablespoon ketchup
• Juice of 1 med lime
• 1½ teaspoons sriracha
• 1.5 tsp salt, or to taste
• dill pickle relish – for garnish with each serving

1. Place whole unpeeled potatoes in a large pot with enough salted water to cover the by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, about 25 minutes.
2. In a large bowl, mix together Vegenaise, kimchi brine, ketchup, lime juice, sriracha, scallion whites, chopped kimchi, and salt.
3. Drain potatoes and let cool until you can handle them, then cut into 1” chunks.
4. Mix cut potatoes with dressing. Smash a few potatoes to get a creamy texture through, leaving a good amount of big chunks.
5. Let cool to room temperature, or refrigerate until ready to use.
6. Adjust salt and seasoning if necessary. Garnish with scallion greens and pickle relish.