Summer Grub: Vegan Potato Salad

June 16, 2009

I made some food for friends this past weekend and had a couple fan fave dishes. I’ll post the slider and Texas sheet cake recipe in the following days but here you have the recipe for my favorite summertime classic, the potato salad.

potatosaladI adapted this recipe from  It’s not too mayoey (yes, mayoey) so you can taste the veggies and the celery gives it a great crunch. A potato salad hater told me that it looked so appetizing he was willing to try it and judging by his clean plate, he liked the way it tasted as well. I use Vegenaise, which is more flavorful than mayo. Vegan or not, I highly suggest it in all dishes calling for mayo.


2 lbs red new potatoes

2 lbs white new potatoes
3 medium celery stalks, small dice
1/2 medium red onion, small dice (about 3/4 cup)
1/2 cup Grapeseed Oil Vegenaise
3 tablespoons finely chopped fresh Italian parsley
3 tablespoons whole-grain mustard
1.5 tablespoon cider vinegar
1 tablespoon honey
Kosher salt & pepper, to taste

Boil the whole potatoes and drain when potatoes are soft enough to pierce through with a fork (about 18 minutes). Let cool and peel the skin off of half the potatoes. Cube potatoes and mix with remaining ingredients. Refrigerate for 2+ hours.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: