Summer holidays are officially here and my family and I are enjoying these slower days. We are loving the pajama mornings, spending our days outside, and eating in the screen room. One of the many things I love about summer is the food. We use our BBQ for almost every meal, and this potato salad has frequented our plates a lot this week (thank-you recipe development)!
Growing up, my mom always made the best potato salad. It combined potatoes, eggs, celery, and onion, with mayonnaise and a hint of coleslaw dressing. It had a perfect crunch and a tangy flavour. The recipe I created is inspired by her recipe and is egg-free, making it safe for Grady.
I was skeptical that potato salad wasn’t truly potato salad without egg. I just figured, egg was that staple ingredient, and you’d notice it was missing if not included. Well I was soooo wrong! About a month ago, my mom made her usual recipe minus the eggs and it was so good. She inspired me to take the jump and this recipe is the result.
Summer dishes should always be quick, in season, and not heat up the house (we don’t have central air so this is super important to us). I wanted to create a salad that has minimal prep, packs a lot of flavour, and doesn’t leave you wanting more. The combination of the potato, onion, and celery provides the perfect amount of crunch. Blending a bit of sugar, lemon juice, vinegar, and mustard in the dressing gives this salad that quintessential potato salad flavour: tangy and eggy (but without the eggs!).
This potato salad is what dreams are made of, a dream I’ve eaten every supper this week, and even once for breakfast. Yep. It’s that good.
A creamy, flavourful potato salad
- 7 medium Russet potatoes, washed and peeled
- 1 stalk green onion
- 2 stalks celery
- 1 cup Vegan mayonnaise
- 1/2 tbsp white vinegar
- 1/2 tbsp lemon juice
- 1 tbsp white sugar
- 1/4 tsp yellow mustard
- 1/8 tsp salt
- 1/8 tsp pepper
Wash and peel the potatoes. Cut into thirds and place in a medium-sized pot. Fill the pot with just enough water to cover potatoes. Boil for about 20 minutes, until potatoes are soft.
While potatoes are boiling, wash and dice the celery and onion. Store in the fridge.
In a bowl, combine all dressing ingredients. Stir until combined. Cover with plastic wrap and store in the fridge.
Once potatoes are soft, drain the water from the pot. Using a fork or potato masher, lightly mash the potatoes so that some pieces are larger than others. Place the mashed potatoes in a bowl and set in the fridge to cool for about 1 hour.
Once potatoes have cooled, add the celery, onion, and dressing. Mix until thoroughly combined.
Serve and enjoy!