Grandpa’s Potato Salad

My grandpa made the best potato salad to go with his amazing fried chicken! I just posted my Vegan Fried Chick’n recipe that perfectly recreates the flavor of his fried chicken. Now, you need Grandpa’s recipe for the best potato salad! It uses really simple ingredients and is very easy to put together! Here is what you will need to make it:

Start by peeling and cutting up the potatoes. Cut them into the size pieces you want in your potato salad, and add them to a large saucepan:

Add one tablespoon of salt, then add enough water to cover the potatoes by at least half an inch. I know this sounds like a lot of salt, but most of it will stay in the water. Leaving it out, or using less, will make the potato salad taste under seasoned.

Bring to a boil, reduce the heat, and simmer for 12 minutes. Then, start checking the potato pieces for doneness. They could take anywhere from 12 to 20 minutes, depending on the size of the pieces.

The potatoes should be tender and easily pierced with a fork, but firm enough that the pieces won’t break apart when stirred with the other ingredients:

When the potatoes are done, drain them and set them aside to cool:

Add the Magickal Seasoning Blend to the vegan mayo, and mix together. I use my Light Vegan Mayo:

Add the cooled potatoes to a large bowl:

Add the carrots, sweet pickles, and green onion:

Add the seasoned mayo, and fold it in:

It was tradition for my grandpa to have everyone taste the potato salad at this point to say if they thought it needed anything. He would then add more of whatever it was and mix it in. So, get some spoons and have your friends or family taste your potato salad and give their opinions. Add more of whatever it needs and mix it in:

Cover the potato salad, and refrigerate for at least two hours:

As with my Vegan Fried Chick’n, I think it is best served with just a little salt and pepper sprinkled on top. Enjoy!

 

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Grandpa's Potato Salad

This vegan version of my grandpa's Potato Salad is the perfect side dish with Vegan Fried Chick'n, burgers, and sandwiches!

Course Salad, Side Dish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 270 kcal
Author Deborah Mesdag

Ingredients

  • 3 1/2 Lbs Russet Potatoes
  • 19 g (1TBS) Salt
  • Water to cover
  • 60 g (5/8 c) Sliced Green Onions
  • 180 g (2 c) Grated Carrots
  • 180 g (11/2 c) Chopped Sweet Pickles
  • 280 g (1 1/4 c) Light Vegan Mayo
  • 12 g (1 TBS) Magickal Seasoning Blend

Instructions

  1. Start by peeling and cutting up the potatoes. Cut them into the size pieces you want in your potato salad, and add them to a large saucepan.

  2. Add one tablespoon of salt, then add enough water to cover the potatoes by at least half an inch. I know this sounds like a lot of salt, but most of it will stay in the water. Leaving it out, or using less, will make the potato salad taste under seasoned.

  3. Bring to a boil, reduce the heat, and simmer for 12 minutes. Then, start checking the potato pieces for doneness. They could take anywhere from 12 to 20 minutes, depending on the size of the pieces. The potatoes should be tender and easily pierced with a fork, but firm enough that the pieces won’t break apart when stirred with the other ingredients.

  4. When the potatoes are done, drain them and set them aside to cool.

  5. Add Magical Seasoning Blend to the vegan mayo, and mix together. I use my Light Vegan Mayo.

  6. Add the cooled potatoes, grated carrots, chopped sweet pickles, and sliced green onion to a large mixing bowl. Add the seasoned mayo, and fold it in. Taste the potato salad, and add more of anything that needs to be added.

  7. Cover the potato salad and refrigerate for at least two hours before serving.

  8. I think the potato salad is best served with just a little salt and pepper sprinkled on top. Enjoy!

8 thoughts on “Grandpa’s Potato Salad”

  1. How lovely that you have immortalized your grandpa’s potato salad like this. Wonderful clear illustrative photos as well.

  2. I love the background story behind the potato salad, your grandpa sounds like he was a great man. I am making the potato salad right now, thanks for the great recipe.

    1. Thank you! My grandpa really was a great man and he was very special to me. (There is more about him and some photos on my Vegan Fried Chick’n post.) I really hope you love the potato salad!

  3. This looks like a great dinner for summer (it gets really warm here in Greece so eating this only as a side dish might be too much), thank you for posting! I’m not a fan of pickles so I’d probably leave them out or replace them with something else

    1. Thank you, Nina! The sweet pickles add both acidity and sweetness, but I think you could replace them with one or two other ingredients that add the same flavors. Let me know what you try, and how it turns out if you make it!

  4. There are so many delicious ways to eat potato, but I think potato salad is superior. This looks like the perfect BBQ tag-along dish 🙂

    1. Hi Nicole! Potato salad is right up there as a favorite way to eat potatoes for me too! It is great with vegan BBQ, and your comment reminded me that I need to post my recipe for BBQ soy curls soon!

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