You know what’s a good time? Finding a way to veganize nostalgic dishes that you thought you would miss out on forever. Like this potato salad for me! My Nana used to make this like crazy for us growing up, and it was always one of my favorite sides. She added bacon bits to hers, but this is just as good. (I’ve actually heard that some brands of bacon bits are actually vegan – anyone else hear that? I don’t use them ever, but… interesting if it is true!)
The all-star ingredient is pickles, of course. Lots of pickles.
I made this for a few different friends over the course of the summer at various different cookouts and everyone seemed to enjoy it – and had no idea it was vegan until I told them. ;)
Recipe
Serves: 6-8 people
You will need:
- 5 potatoes, washed and cubed (I like to leave skin on, but you do you)
- 2 stalks celery, diced
- 1/2 cup diced up pickled
- 1/3 cup vegan mayo (or cashew cream if you prefer an oil-free option)
- 1/4 cup pickle juice
- 1/2 tsp celery salt
- 1/2 tsp paprika
- Salt and pepper, to taste
To make:
- Add cubed potatoes to a large pot of hot water and bring to a boil – simmer on stove for about 15 minutes, or until softened.
- Dice up celery and pickles, add to a large bowl.
- Once potatoes are done, add to large bowl and mix in: mayo (or cashew cream), pickle juice, celery salt, paprika, salt, pepper – blend until well combined. Add more or less of ingredients as you see fit.
- Chill in fridge for at least an hour before serving.
See – you don’t need to miss out on mayo-loaded potato salad when you cut out dairy. Even if you aren’t vegan or vegetarian, it is just a much healthier, cholesterol-free alternative. x
