So comforting, so delicious. Don’t you just love potato salad? I guess I was supposed to share this recipe with you before the 4th? Oh well, I’m not really a holiday kind of girl. My eldest was six by the time I decided to make a big deal out of his birthday. Oh, and what a bash it was. So glad that I opted not to have that event at home!
Anyway, you want to know how to make potato salad that will have even your momma asking for the recipe? Yes, my momma happened to drop by and thought that my potato salad was that delicious.
Get a 5 pound bag of red potatoes and boil them in their skins. (I used a little less than a five pound bag.) Make sure the water is well salted.
Drain the potatoes.
Cube the potatoes. I find that the potatoes are easier to work with if you let them cool off a bit. After cubing, if potatoes are still very warm let them chill in the freezer. That way, they won’t break apart too much when you stir everything together. I don’t know about you, but I like my potato salad chunky, instead of mushy.
Let’s get down to business. Fresh dill, a rib of celery, relish ( I used sweet) and mustard ( I used Horseradish because there was no more yellow).
On top of your cubed chilled potatoes. Add diced celery, onion, 1/4 cup relish and 1 tablespoon mustard.
Grab a handful of dill, chop finely and throw that in.
Spoon in about 2 cups of vegan mayo. Vegenaise will work or you can make your own as I have shared in the eggless salad recipe. Add salt to taste, mix well and serve.
Throw this on a plate with some freshly grilled vegetables and boca burgers and there you have it. Summer on a plate!
No Animals Were Harmed in the Creation of this Dish!