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Monday, August 5, 2019

Vegan Potato Salad

Mayonnaise or salad dressing? How do you like your potato salad? For me there is no question. Potato salad should always be made with mayonnaise. Always!!! Personally, I never liked salad dressing. It should not even exist. When I was not vegan, I would get so incredibly annoyed at restaurants when they would call salad dressing mayonnaise. It's not the same and should never be compared. 

Now that I am done venting, let's talk about potato salad. There are so many versions of this wonderful summertime salad. I mean nearly every family in America probably has their own recipe and my family is no exception. I was never a fan of my families salad either, even with mayo. 

Then about 20 years ago, I was at an event with friends and one of them brought potato salad. As always with a strange salad, I was hesitant to try it so I only helped myself to a little. I mean a little, just enough to sample it because I was sure I would not like it. I took that one little bite and man oh man was I surprised. I loved it. It didn't have that tangy aftertaste that I couldn't stand. I went right away and helped myself to more before it was all gone then begged my friend who made it for the recipe. She gladly shared it with me and I never looked back. My entire family loves it too. Even my daughter Stevie and she is one hard person to please.

When I made this salad, Stevie was positive she wouldn't like it either because I used black salt and vegan sour cream. Neither of which she likes. Yes, I said black salt. The non vegan potato salad that I used to enjoy, was made with hard boiled eggs. Since I do not eat eggs anymore, I simply replaced the eggs with black salt a.k.a. kala namak. 

Ok, let's get to the recipe. Here is what you will need. 

3 pounds of red potatoes
1 cup vegan mayo
1 cup vegan sour cream
1 cup super finely diced celery
3/4 cup super finely diced onion
1/2 tsp black salt
1/4 tsp black pepper
optional regular salt to your liking

Boil the potatoes in a large pot until fork tender. Do not over cook. You want them to to keep their shape and not be mushy. Carefully remove from the heat and drain the hot water and replace with cold water to stop the potatoes from cooking. 

In a medium bowl, mix the remaining ingredients and give it a taste. You can adjust with regular salt and additional pepper to your liking. I mix it separately to ensure it's mixed and seasoned well.

When the potatoes are cool enough, peel and cut into cubes and put in a large bowl. Add the mayo mix and stir to combine. Enjoy!!


4 comments:

  1. Yum! I'm on vacation right now. So'll I'll have to see if I can find the products I need to make this for a picnic!! Yum!

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    1. I can send you some black salt if you can't find it. That would probably be the hardest thing to find. Let me know.

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