There are foods that bring you back in time to your childhood and potato salad is one of those dishes for me. It seemed in my family that potato salad was in the same category as a green salad and could be served with any meal. I know better today but that doesn’t stop me from still loving this family favorite.
Potato Salad is a particular dish because everyone seems to have particulars about its preparation. There is plain. Which means no crunchy things like celery and pickles and there are the varies that include any combination of celery, pickles, olives and various seasonings like paprika. I can’t say I have seen many other additives put in potato salad but it is surely possible. This creamy salad is comfort food to the max and is most popularly served with Bar-B-Que. It’s like chocolate and peanut butter. Bar-B-Que and potato salad. Another reason I am bringing you this at what is seemingly the end of Bar-B-Que season is because potato salad is what I love with my gumbo. However loving rice, potato salad is my #1 pick. Oh and by the way, I like to dip my potato salad in my gumbo. Oh yes, now we are talking. I will get into that as soon as gumbo weather makes it way to South Louisiana and to the blog. I am pretty excited to get my roux going.
I’ve got to give it to my dad’s two sisters. Nanny and Aunt Cindy can rock a potato salad. Both the plain and the loaded and by the way, they offer both at family gatherings. I guess they know our particulars, ha! Another interesting thing about potato salad in my family is we like it served warm. It’s still good chilled but not as good in my opinion.
I opted to stick to a vegan preparation this time and I really didn’t miss the eggs.
1 (2) bag of potatoes (I prefer small potatoes. Some variety that will give you a creamy consistency. I used fingerlings.)
½ cup of Vegenaise
1 tbs of mustard
2 tbs of dill pickle juice
1 tbs of dill pickle relish
Salt and Pepper to Taste
Begin by washing your potatoes well.
Slice your potatoes into 1” pieces. I did not peal my potatoes.
In a medium sized pot, add water about 4” from the top and bring to a boil.
Add potatoes to the pot and boil until potatoes are fork tender. This takes about 20 minutes depending on how large they pieces are that you cut.
In a colander, safely strain water from potatoes.
Pour potatoes back in the pot and mash.
Add Vegenaise, dill pickle juice and mustard. Mix well.
Add dill pickle relish, salt and pepper and mix for the last time.
Serve and Enjoy!