When I was growing up, my mom Val was reputed to have the best potato salad ever. My whole extended family eagerly awaited her creamy, mayo and egg rich dish at summer barbecues and potlucks. She’d sprinkle a bit of paprika on the top, and we’d all stand in line with our paper plates, watching carefully to make sure no one took more than their share from the large communal bowl. That’s just how my family used to roll.
I replicated it last weekend with no animal ingredients, and the result was a flavourful, creamy salad accented with smoked paprika to give it that homestyle, ‘just like Val used to do it’ feel.
3 large potatoes, boiled and diced, skin on
5 spring onions, chopped finely
1 small cucumber, diced
2 small carrots, grated
5 stalks of celery, chopped
1 crown of broccoli, chopped into florets
1/4 cup sunflower seeds (I used un-soaked to retain the crunchiness)
3 tbsp capers (these can be replaced with chopped olives, or if you want to keep with the Val theme, sweet pickles)
1/2 cup Vegenaise
2 1/4 tbsp Dijon mustard
2 cloves of garlice, minced
1 1/2 tbsp apple cider vinegar
1 tsp tamari
1 tbsp grapeseed oil
1/2 tsp smoked paprika
1 tbsp nutritional yeast
1/2 tsp sea salt
Lots of pepper
Make sure you don’t overcook your potatoes! I made this mistake, and although it did make the salad really creamy, the consistency would have been better if the potatoes were not all blended in with the other veggies.
Combine all salad ingredients together except the potatoes and sunflower seeds.
Combine all dressing ingredients in a separate bowl and whisk with a fork.
Pour the dressing over top of the salad, add the potatoes, and mix together with a large spoon so you don’t mush your potatoes.
Sprinkle the sunflower seeds on top, dust with a little paprika and enjoy the little bits of summer we have left!
~The Vegan Project