My mom has always made the best potato salad, hands down, no exceptions, the best!
She is southern, from Alabama, and at every family get together when I was a kid, she was in charge or potato salad.
She always added boiled eggs to hers, and would slice the eggs and make a smily face on top with the help of some mustard. It was cute…but we con’t eggs so my versions is well, less cute, but just as tasty.
My mom uses mayo, mustard, and dill pickles in her potato salad so not too hard too veganize.
I do shake a little black salt in mine sometimes to give it that eggy flavor without the eggs. My friend Yanira adds some firm tofu to hers to give it that egg texture. In case you wanna give that a whirl.
But even without the egg, sulfury black salt, or tofu, this recipe is beyond delicious and the only potato salad recipe I ever make. I just don’t see any point with messing with perfection!
So thanks mom for making this recipe all my life and not being mad that I turned it vegan. It still taste like home to me!
INGREDIENTS:
6 cups red potatoes cut into large cubes
1 small red onion
3 stalks of celery
1/3 to 1/2 cup chopped dill pickles
2 tablespoons of pickle juice
1/3 cup of vegan mayo
1/4 cup yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1 - 2 teaspoons all purpose seasoning like Cavender’s or Trader Joe’s 21 season blend
COOKING INSTRUCTIONS:
Boil the potatoes until they are cooked through but before they get mushy.
Drain potatoes and let them cool completely.
In a small bowl mix the mustard, mayo, spices, and pickle juice.
In a large bowl mix the potatoes, chopped onion, celery, and pickles.
Put the mustard/mayo mix over the potato salad and mix.
You can serve right away or refrigerate and serve cold!
