Creamy, Southern Potato Salad
I’m a snot. I admit it. In fact, I’ve admitted it more than once just today. Being a snot means that I frown on recipes that take the easy way out (”egg replacer for one egg”). C’mon, gimme a meaningful substitution. Or several. Subs that are so subtle, my un-culinary self doesn’t even know what they’re doing, or how they work, or which part of the recipe is a substitute for the properties I’m omitting. Like the binding agent, the fluffing mechanism. Keep me guessing, because “one egg replacer” isn’t gonna make me guess at all. It makes me 100% certain you were a lazy bum. C’mon.
So after almost two years of being a substitution snot, I decided to veganize one of my favorite recipes. And guess what? There is just one, simple, easy substitution – that’s right, just one – that takes this fave-o-mine straight to vegan-licious.
Now I’m thinking, in all fairness, I probably have to take all that snobbery right back. Or. Do. I?
Creamy, Southern Potato Salad* (PotSal**)
8 redskin potatoes, boiled and cut into chunks
1/2 yellow onion, diced
1/2 green bell pepper, diced
1/4 c. dill pickle relish
3/4 c. mayonnaise substitute (I used Vegenaise)
3-4 tsp. mustard
salt and pepper to taste
1/3 c. sliced green olives, optional
paprika, optional
Mash potatoes in large bowl until desired consistency. Add onion, bell pepper, dill pickle relish, mayo substitute, mustard, and salt/pepper. Mix until combined. Smooth and layer top with green olives and/or sprinkle with paprika. Both are optional and both are delicious either alone or in combination. (For a more tangy PotSal, add more mustard; creamier, add more vegan mayo.)
*Recipe altered from high school BFF’s sister’s recipe
**I call Potato Salad, “PotSal”, because it’s fun and makes people take a second look.
