Vegan Potato Salad
I’ve been meaning to make an egg-free, dairy-free potato salad for about four years. Yep! Four years. My friend wanted me to come up with a healthier version of the classic potato salad way back when. I grew up on potato salad, so I knew what she meant. One has to look far and wide to find a “healthy potato salad.”
Most of the other members of our household don’t care for potato salad, especially for potato salad slathered in that creamy white stuff we affectionately, or actually not so affectionately call, the “m” word. My husband avoids the “m” word, or what most of the world calls mayonnaise, like the plague. Hence the lack of motivation for me to tackle this adventure promptly.
Then it happened. The chance encounter that really wasn’t chance. At another one of our church’s mega fourth of July potlucks this past year I was introduced to a olive oil based potato salad. And I quite liked it. A lot. In fact I was so smitten by my friend’s potato salad I asked her for the recipe and had to recreate it. It was the red potatoes kissed by lemon, the salty of the capers against the citrus, the crunch of the celery and red onions nestled next to the softened potatoes. All of it comes together in potato salad harmony.
I also love that since there is no mayo in this recipe, it’s safer at potlucks, the exact place where you’re pretty much guaranteed to find a potato salad.
So my friend’s recipe didn’t have any specifics. No amount of potatoes to boil. No amount of olive oil or lemon juice to drizzle, etcetera, etcetera. So I came up with it for you. Actually it was for me. And my other friend. But I’m sharing it with you because I think I like you, and I like to share good things. And this, my friend, is a good thing.
So as our potatoes are about to come on and just before the end of summer comes upon us, I bring you this, one of the last of the summer recipes, the vegan potato salad.
Vegan Potato Salad
Ingredients
- 1/4 olive oil
- 3 Tbs lemon juice
- 2 Tbs dijon mustard
- salt to taste
- pepper to taste
- 4 cups boiled red potatoes
- 3 celery ribs diced
- 1/4 cup red onion dice
- 2 Tbs capers
- 2 Tbs fresh parsley chopped
Instructions
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In a small bowl combine olive oil, lemon juice, dijon mustard, salt, and pepper.
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In a large bowl combine boiled red potatoes, celery, red onions, and parsley.
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Pour olive oil mixture over potatoes.
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Serve warm or chill and serve cold.
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