Mama Kate’s Potato Salad
Originally published September 2, 2016. Recipe updated with a vegan version and new recipe card.
Whenever I make one of my mom’s recipes, I get nostalgic. Sometimes, it feels like she’s right there with me in the kitchen. Yesterday marked nine years since she passed away, and some of the moments I miss most are the times we spent cooking for the holidays well into the wee hours of the morning. We’d laugh until our stomachs hurt, listen to music, and talk about anything and everything.
Mom’s potato salad was also a Fourth of July staple in our family, so for me, it will always taste a little bit like summer and family gatherings.
The thing about Mom’s recipes—besides being delicious—is that 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 or baking something to sell for The Merry Bake Shop!
Mom’s potato salad was one of the easiest recipes to turn into a vegan potato salad without losing what made it hers. I even had my siblings judge my version against the original, and they gave it the family stamp of approval.
This potato salad wins over just about any crowd. Even people who don’t normally like potato salad wind up loving this one! It even won a contest at a barbecue with my friends a few years back!
The ingredients are simple, and the hardest part is boiling, cutting, and peeling all those potatoes. But if you hate peeling potatoes as much as I do—and don’t mind the skins—use red potatoes, leave those skins on, and you’ll love it just the same.
Mama Kate's Potato Salad
Ingredients
Equipment
Method
- Wash potatoes and peel if desired or leave the skin on for a lazy option. Place in pot with water and boil until a fork can easily go through potato.
- Run cold water over potatoes for a few minutes and set aside to cool off.
- Once potatoes are cooled down, slice into chunks.
- Stir together chopped onion and potatoes.
- Season potatoes with salt, pepper and parsley. Mix together.
- Add vinegar and non-dairy milk of choice and mix. Add in mayo. If potatoes look dry, add more mayo, one tablespoon at a time.
- Store in refrigerator for a few hours to allow flavor to come together. For best flavor, allow to refrigerate overnight. It always tastes so much better the next day If salad looks dry the next day, add a little more non-dairy milk and/or mayo and mix.
- Garnish with chopped or dried parsley before serving.
Thanks for sharing your veganized family recipe. I love Hellman’s Mayo and eggs too but good to know that there are alternatives out there.
This post would make a great addition to Our Growing Edge, a monthly blog link up just for new food adventures. It’s a fun way to share your new food experiences with other foodies. This month’s theme is FAMILY RECIPES which includes any recipe or food experience enjoyed by your family.
More info including how to submit your link here: http://bunnyeatsdesign.com/our-growing-edge/