Updated: Mar 20
This was an impromptu post so the photo is what it is. I like keeping things real. Real easy and real tasty. ;)
One my favorite things to eat is potato salad. I’ve loved it ever since I can remember. My mom used to make it out of leftover mashed potatoes. Either you love it that way or you don’t. I loved it. A friend of mine hates it. He says that’s not potato salad. I beg to differ though. I could be wrong but I feel that it was probably created long ago when the ideal of not wasting food was at a high. I love that the potatoes were enjoyed as part of a dinner, then transformed into a side for another meal.
Okay, here’s my recipe and even though I say it’s my ‘favorite’ just so you know, ALL potato salad is my FAVORITE. In fact, it’s 1:46am as I write this post and I’m about to go get a spoonful. ha!
VEGAN POTATO SALAD
5-6 medium russet potatoes , cut into same sized chunks. Boiled until fork tender , then drained
1 carrot, shredded
1/2 c red onion, diced fine
3 green onions, sliced
1 stalk celery, diced fine
1/4-1/3 c sweet pickle relish
Vegan Mayoanise- enough to coat salad. Start with 3/4 c
1/2 t each onion powder & garlic powder
salt and pepper to taste
Cool potatoes until just barely warm then add all ingredients. Adjust to your own taste. You may need to add more Mayo to completely coat the potatoes. I like sweet pickles in my potato salad so I tend to add an extra spoonful of the relish.
Have fun with this recipe and add or omit anything you’d like. Use this as a base recipe this summer and you’ll have people begging you to make this at your next get-together.