I remember my mother making potato and macaroni salad every summer. She had these humongous plastic orange bowls. Her recipes were simple, yet so delicious. I’ve been making this potato salad recipe for years. My husband loves it, and it’s almost like my mom’s recipe. Of course I use vegan mayo( Hellmans or Follow Your Heart) and I do not use eggs. You can sprinkle a little of black salt ( Kala Namak) for an eggy flavor. If you are concerned where to find it’s easily available on Amazon. This recipe can also be used to make macaroni salad. Feel free to add as many veggies to your macaroni salad as you please. This recipe pairs well with my favorite summer staples, impossible hot dogs and beyond burgers. Happy Cookout!!
Happy 4th of July
Ingredients:
- 6 medium russet potatoes, peeled, chopped, boiled until fork-tender, then cooled
- 1 ½ tsp sea salt, or to taste
- ½ tsp black pepper
- 1 tsp smoked or sweet paprika
- ½ cup dill relish (or finely chopped dill pickles)
- 2 tbsp yellow mustard
- ¾ cup vegan mayo (adjust to taste)
- 2–3 ribs celery, finely diced
- 4 green onions, finely sliced (both white and green parts)
- Optional: a splash of pickle juice or apple cider vinegar for zing
🔧 Directions:
- Boil & Cool the Potatoes
Peel and chop russets into bite-sized cubes. Boil in salted water until fork-tender (not mushy), about 10–12 minutes. Drain and let cool completely — fridge chill if you can! - Mix the Sauce
In a large bowl, mix the vegan mayo, mustard, paprika, salt, pepper, and a splash of pickle juice (if using). Taste and adjust the tang/creaminess to your liking. - Add the Crunch & Punch
Stir in celery, dill relish, and green onions to the sauce. - Toss It All Together
Gently fold in the cooled potatoes. Be tender — we want chunky and creamy, not mashed. - Chill
Cover and refrigerate at least 1 hour before serving. Overnight? Even better — flavors really bloom! - Garnish & Serve
Sprinkle with extra paprika, chopped green onion tops, or even fresh dill if you’re feelin’ fancy.
Yummy