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"Just be who you are, calm and clear and bright." - Richard Bach, Illusions: The Adventures of a Reluctant Messiah

Sneaky-Delicious Potato Salad

It feels like it’s been ages since I did a proper vegan post, and I really want to get back into the weekly habit. The cookbook projects I’ve mentioned over the past several months are still very much on the list of things I’m excited about, and I also want to start cooking and baking more out of the cookbooks that are already on my shelf. Last month I baked my first two batches of cupcakes out of Vegan Cupcakes Take Over the World for a holiday party, and they turned out splendidly. I’ll blog about that soon.

But for now, here’s a shot of the shhh-they’ll-never-know-it’s-not-“real”-mayo potato salad I made for Christmas Eve dinner using the recipe my mom suggested.

 

P1140745

 

Once the secret was out (I mean, yeah, I was eating this stuff by the bucketful), my cousin half-jokingly started in on that whole “soy gives men boobs” argument (if we can even call it an “argument”), and I triumphantly replied that I’d used soy-free Earth Balance olive oil mayo. Sure, it’s not the healthiest thing on your plate o’ Christmas feast—or at least it shouldn’t be!—but it’s still a very satisfying take on a classic comfort food.

Here’s my vegan version of the original Taste of Home recipe:

1.5 lb. red potatoes
1.5 lb. purple potatoes (they add visual interest!)
1 medium onion, finely processed
3 pickle spears, finely chopped
3 ribs of celery, finely chopped
1 tsp. celery seed
1 tsp. salt (or to taste)
1/2 tsp. pepper (or to taste)
1/4 cup pickle juice (from the jar)
1 1/2 cups Earth Balance vegan mayo (made with olive oil)
1/4 cup mustard (I used Dijon)

Boil potatoes for 20-30 minutes until tender, then transfer to a bowl of cold water. Prepare the onion, celery, and pickle and drop in a large mixing bowl, then chop the potatoes into cubes and add them in. I opted to whisk the mayo, pickle juice, mustard, and seasonings separately first. Add the dressing to the pile of vegetables, mix well, and leave to chill in the fridge.

If you click on the original recipe, you’ll see I used much more mustard than the original recipe calls for—the pickles and pickle juice add to the punch, but the mustard really is the most necessary flavor.

 

1 Comment to Sneaky-Delicious Potato Salad

  1. Kate's Gravatar Kate
    January 15, 2015 at 10:40 pm | Permalink

    So yummy! I think the pickle juice and celery are key.

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Hi! I'm Camille. I only write stories that could never ever happen in real life, though I do believe in real-life magic. If we were in the same room I'd fix you a cup of tea, but for now we'll have to settle for a virtual connection. I'm really glad you're here.