Mom's Secret-No-Longer Recipe for Really Good Potato Salad

Vegan food

The ingredients are fairly standard, and the quantities of each can be adjusted to taste. It’s the technique that makes it great.

Celery
Green pepper
Scallions
Fresh parsley
Potatoes
Garlic cloves

Dice celery, pepper, scallions and put into a large bowl. Mince parsley and add.

Scrub potatoes with brush, cut out eyes, slice into 1/2-inch-thick slices. This will make sure the potatoes are cooked evenly.

Put potatoes and garlic gloves in a pot of water, bring to boil. Cook until done, but not overdone. A fork will go through a slice with a tiny bit of resistance.

Drain potatoes and garlic. Remove garlic.

Put drained potatoes in bowl, on top of veggies. The potato heat will cook the vegetables ever so slightly, so that they still crunch but are not too hard. Mince cooked garlic and add. Take two knives and chop the potatoes by making X cuts a few times. You want nice bite-size potato chunks.

Add 1 cup of vinaigrette (see below for recipe). Stir gently until all ingredients are evenly mixed. Add more vinaigrette if you think it needs it. Salt and pepper to taste.

Delicious served warm, or chill in refrigerator for a couple of hours. If you chill it, you can add a little mayonnaise (maybe 1/4 cup) just before serving.

Vinagrette: Vinaigrette recipes vary. Most cookbooks call for 3 parts oil to 1 part vinegar. I prefer a proportion of half and half. Olive oil is best, and I use cider vinegar.

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