My husband tasted this potato salad and said “this was the best potato salad I’ve ever had”. Can you believe that? I almost fainted! So I’m basking in that praise and rolling with it (as seen by this recipe’s presumptuous title), because I think he’s right! It really was the best potato salad — and it’s vegan!
In my family growing up, my aunts and great aunts all had their own special potato salad recipes, and all of us cousins had a preference as to whose famous potato salad we preferred. At any given picnic or church function, you knew there would be at least three potato salads present, all a bit different, and all claiming to be the best by someone. Well, I’m throwing my hat into the ring with this recipe. At least I know I have hubby voting for me!
Maybe perfecting my own potato salad recipe is a right of passage of sorts. Like I can finally be an adult now because I have a go-to potato salad recipe that I’m certain is delicious and practically fail-proof. Give it a try and let me know what you think!
10-12 baby red potatoes, chopped into 1 inch pieces
1 small yellow onion, chopped
2/3 cup chopped celery
1/4 cup relish
1/2 cup vegan mayonnaise
3 Tbsp mustard
1 Tbsp sugar
salt and pepper
2 Tbsp chopped chives
dash of paprika for garnish, optional
Place the potatoes in a large pot and cover with water. Bring water to a boil and cook for about 20 minutes or until just tender (not mushy). Drain the potatoes and let cool completely. Put the cooled potatoes, onions, and celery in a large bowl. Add the mayo, mustard, relish, sugar, salt, and pepper, and stir to combine. Add more or less mayo as needed, and season with salt to taste. Sprinkle with chopped chives and a dash of paprika before serving if desired.