Mom’s Fourth of July Potato Salad Vegan Re-Do

 

My mom made a great traditional mustard potato salad!  ( I know, I know, everyone says their mother makes wonderful potato salad, but my mommy made the best.)    I have not had potato salad for a number of years because of the mayo and egg in it (not vegan) so this year I decided to do the Forth of July up right and grill  with all natural hardwood charcoal, some Amy’s vegan Texas burgers, home-made potato salad vegan style, and patriotic red-white and blue potato Terra chips.  Watermelon for dessert.   Here’s the potato chips (terrachips stripes and blues) :

Never mind that the grilling was interrupted by a torrential downpour and that the burgers had to be finished on the George Forman and the corn had to be unwrapped and stuck in an indignant steam bath.

The potato salad was AMAZING!!!  Absolutely 100% EXACTLY like the real deal.  I changed the onions to shallots and the pickles to real German garlic barrel pickles but it tasted just like mom’s Vlasic pickle-yellow onion- real mayonnaise version, and better still, drew rave reviews from the Midwesterners.

Potato SALAD:

Ingredients:

4-5  cooked RUSSET (it MUST be RUSSET) potatoes, chopped into 1 inch pieces*

3 dill pickles, diced (I used Gundelsheim’s Garlic Barrel Pickles)

2 table spoons pickle juice

4 ribs celery,  chopped

1 cup of vegan Mayo (use Veganaise original for EXACT flavour of mayo)

2 heaping tablespoons yellow mustard (use more after you taste the finished product if you like.)

3 shallots diced (or 1/2 small onion) , finely minced

Boil potatoes until tender but not mushy   (*I use boiled potatoes with the skins removed but you can use baked, boiled with skins on etc. )  chop into 1” pieces,  and cool in the refrigerator.

Chop the shallots, celery and pickles, and toss with potatoes. Add the pickle juice.    In a separate  bowl mix the mayonnaise and mustard and blend.   Mix mayo/mustard mix with the rest of the salad and refrigerate for at least 3 hours to let the flavours blend. 

You can mix in carrot, radishes, veggies or celery seed, but this is the standard mom version.

serves 8  (or 5 big heaping portions)

 

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