This is the vegan version of my Mother-in-Law’s ultra tasty potato salad! Enjoy!!
Connie’s Famous Potato Salad
My mother-in-law makes the best potato salad anyone could eat! This is my vegan take on her awesome dish.
Equipment
- 1 Pot
- 1 Colander
- 1 Cutting Board
- 1 Knife
- 1 Garlic Press
- Measuring Spoons
- Measuring Cups
- 1 Large Mixing Bowl
- 1 Mixing Spoon
Ingredients
- 12-15 Small Potatoes These are approximately kiwi sized. You can use any size, but try to guess how many you need for approximately this many small potatoes.
- ½ cup Vegan Mayo
- 3 Zesty Dill Pickles, diced small If you prefer sweet pickles you can substitute them.
- 4 Medium Garlic Cloves, pressed
- 2 Tbsp Pickle Juice
- 1 Tbsp Prepared Mustard
- 1 tsp Celery Seed
- 1 tsp Black Salt (Kala Namak) Feel free to add more or less depending on how you like the taste of this salt.
- 1 tsp Black Pepper
Instructions
- Fill your pot half way full of cool water.
- Wash and cut potatoes in half. You can peel your potatoes if you prefer. If you are using larger potatoes, dice all the potatoes into similar sized larger chunks.
- Add the potatoes to the water and heat over high heat until the water starts to boil. (You can add 1-2 tsp of salt to your water for extra flavor.) Once the water is boiling, reduce heat to medium and cook the potatoes for 10-20 min. Test the potatoes after 10 min. You want them firm, but not raw. You should be able to just stab them with a fork, but they should be firmer than you would normal cook potatoes for mashed potatoes. If in doubt, remove a chunk, cool it under cold water briefly and try to slice it into bite-sized chunks. It should slice easily, the potato should not taste raw, and it should not turn into mashed potato. If it tastes raw, cook the potatoes few minutes more. If you get mashed potato, you should probably start over.
- While the potatoes are cooking, dice the pickles into smallish chunks.
- Once the potatoes are cooked, rinse them under cool water until cool enough to handle. You are trying to stop them from cooking by cooling them so you get less mashed potato.
- Once the potatoes are cooled, slice each chunk into bite-sized pieces. The size of these chunks is a personal preference. Just think normal potato salad size. If you get a few mushy chunks you can either add them or throw them away. A little mush adds to the creaminess of the salad.
- Place the potato chunks into the mixing bowl. Add all the remaining ingredients to the bowl. Slowly mix the salad by folding the mixture over itself. You want to be careful so you don't make too much mashed potato!
- Chill the potato salad in the refridgerator for 2 or more hours before serving. You really want to give this salad a chance for the flavors to develop. Overnight chilling is probably the best! Taste prior to serving and add extra salt, pepper, pickle juice or black salt to taste. Enjoy!
This post was posted in Salads, Uncategorized