Quarantine Recipes: Potato Salad

I really love potato salad.. and I know everyone has their own “perfect” version in mind. So with that being said, I asked many people what they like in their potato salad, hoping to please the masses. Unfortunately, I got a myriad answers that didn’t really sound right to me… like pickles and sweet relish?! The horror!

I then realized that in trying to please everyone I would, in fact, please no one - least of all myself… and if I am not doing this for myself, who am I doing this for? My husband is never adventurous enough to really try everything I make - especially not something so foreign to him as an American mayo “salad.”

I like a very simple mustard and mayo based potato salad with a nice amount of crunch, but no overwhelming onion or vinegar notes for me, please. I think I landed on quite a delightful mixture, which I have written out below.

Ingredients:

• 6-8 medium-large potatoes (about 2.5 lbs), cubed

• 5 stalks celery, finely diced

• 4 scallions, finely chopped/slivered

• 1 bunch parsley, chopped

• 1.25 cups vegan mayonnaise

• 1/4 cup dijon mustard

• 1 tsp apple cider vinegar

• 1 tsp Lawry’s seasoning salt (I’m obsessed)

• 1/2 tsp black pepper

• 1/2 tsp paprika (I used smoked paprika)

• 1/2 tsp kala namak Indian black salt (for that “eggy” taste)

Instructions:

1. In a large pot of salted water, boil potatoes until fork tender (15-20 min)

2. Drain potatoes and place in a large bowl. Cover loosely and put in fridge to cool.

3. Meanwhile, mix celery, scallions, and parsley together in a medium bowl.

4. Add mayonnaise, mustard, vinegar, salt, pepper, black salt, and paprika to celery/scallions/parsley and mix thoroughly. Taste and add salt or pepper if desired.

5. Pour onto potatoes and stir gently to coat. Be careful not to break/mash the potatoes too much!

6. Place in fridge to cool further.

7. Enjoy!