Creamy Oil-Free German Potato Salad

If you LOVE German Potato salad like I do, you can still have it! This oil-free version perfect for picnics, with lunch, to take to a potluck, or any 'ol occasion!

2 lbs. of Yukon Gold potatoes, cut into 3/4" chunks and cooked or boiled until just tender (pressure cooking instructions, below) - save about 8 chunks out for the sauce
4 Gerkin pickles, chopped finely
2-3 T. vegan bacun bits (optional)
Fresh or dried dill, to taste
Black pepper, to taste
Salt, to taste

Sauce:
8 chunks of the cooked potato
1/3 cup juice from the Gerkins jar
1/8 t. black pepper
1/4 cup raw sunflower seeds
1 t. stone-ground mustard

Pressure Cooking the Potatoes: Peel and cut potatoes and add to the pressure cooker with 1 cup of water. Pressure cook for 4 minutes with quick release. Drain water and move potatoes to a mixing bowl to cool off.

Blend sauce ingredients in a high-speed blended until VERY smooth.

Add the sauce (you might have more than you need, so stir to see before dumping it all in), chopped Gerkins, vegan bacon bits, dill, black pepper, and salt to the rest of the potato chunks (in the mixing bowl). Stir GENTLY to coat.

Serve warm or chilled!