Like many people, I learned how to cook from my mother. I began cooking and baking when I was 8-years-old and adored that time spent with Mom.
Whenever I make one of her recipes, I get nostalgic and sometimes, it feels like Mom is right there with me in the kitchen. Yesterday marked 9 years since she has passed away and the moments I miss most were those times we slaved away well into the wee hours of the morning cooking for holidays. We’d laugh so hard and listen to music and talk about anything and everything.
The thing about Mom’s recipes, though, besides being delicious, they were never vegan or measured out. Hell, I still don’t measure anything, unless I’m creating a recipe to post on the blog.
Mom’s potato salad is one recipe that can easily be made vegan. I had my siblings be the judge on comparing the taste and they gave it a family stamp of approval.
This potato salad wins over any crowd, even those who don’t generally like potato salad. It even won a contest at a barbecue with my friends a few years back. The ingredients are simple and the hardest part of this recipe is boiling, cutting and peeling the potatoes! But if you hate peeling like I do, and love tater skins, use red potatoes, keep those skins on and you’ll love it just the same!
MAMA KATE’S POTATO SALAD [VEGANIZED]
5lbs Red Potatoes
1.5 Cups Vegan Mayonnaise (I use Follow Your Heart’s Vegenaise)
1 Onion, chopped
1 TBSP White or Apple Cider Vinegar
A few splashes Nondairy Milk
2 tsp Salt or to taste
1 tsp Pepper or to taste
1 TBSP dried or fresh Parsley, plus more for garnish
Step 1: Wash potatoes and peel if desired. Place in pot with water and boil until a fork can easily go through potato.
Step 2: Run cold water over potatoes for a few minutes and set aside to cool off.
Step 3: Once potatoes are cooled down, slice into chunks.
Step 4: Stir together chopped onion and potatoes.
Step 5: Season potatoes and onions with salt, pepper and parsley. Mix together.
Step 6: Add vinegar and nondairy milk and mix before adding in mayo. If potatoes look dry, add more mayo.
Step 7: Store in refrigerator overnight preferably or for a few hours. The flavor will set in and it will taste much better the next day. If salad looks dry, add a little more nondairy milk and/or mayo.
Step 8: Garnish with parsley.
*Non-vegans: Mom used Hellman’s mayonnaise only (swore by the stuff) and also used about 3 crumbled hard-boiled eggs in this recipe.