Whole Food Plant Based Cuisine
Simple Foods with a Plant Based Lifestyle

Skip’s Winter Potato Salad

This recipe is roughly based on a 1950’s McCall’s Magazine Potato Salad.  Since I only use a recipe as a rough suggestion most of the time, this is so different that it bears little resemblance to that old recipe.  First of off, most of the ingredients are organic.  Next, they are all plant-based/vegan.  Next, NO added oils.  So very different that what you may be used to; but trust me, this is delicious.

All the vegetable ingredients, except for the steamed potatoes are raw; so suitable for many diets.  I mean, who really eats raw potatoes?  There is NO added oil as many potato salad recipes call for; in most cased you just don’t need it.
Select and peel (or not) several potatoes.  Can’t tell you how many because well they are all different sizes.  Figure out how many will fill about ½ of your large bowl.  Cut into bite-size pieces and steam them until ‘fork tender’.  Don’t over cook or you will have mashed potato salad.  Start them steaming first then get working on the chop-chop and ingredients listed in the table below.

The potatoes will be done about the same time you finish with chopping, measuring and mixing the seasonings/ingredients.  As soon as they are ‘fork tender’ take them off the stove and run them under cool/cold water from the tap.  This will stop the cooking process.

I mix all the chopped ingredients into a large bowl, then add the spices and finally the vegan mayo.  Mix it all together well and add your potatoes.  It’s easier this way and you will get a nice even mixture of flavors and easy to just blend in the potatoes so you don’t have to mix and mess them up.

At the end, I like to add several turns of fresh black pepper.  It looks cool and I love pepper!

Ingredients                                        Comments
Major Components

Several (10) potatoes

4 Medium Carrots

6 Stalks of Organic Celery

1 Medium to Large Green Bell Pepper

1 Small Yellow Onion

1/2 Red Onion

One Large Organic Lemon

6 to 12 pickled Large Garlic Cloves

1/4 Cup Chipotle Mayo
1/2 Cup Just Mayo - Plain

4 Tablespoons Organic Apple Cider Vinegar

1 Tablespoon Organic Soy Sauce

1 Teaspoon Dill Weed
1 Teaspoon Celery Seed
1 Teaspoon Black Salt

Fresh Ground Black Pepper


I just grabbed what we had.  Regular white potatoes.  Pealed them; but I often don’t.  Cut in bite-size pieces and steam them until fork tender
More or less to taste; mainly for crunch and color. Diced.

Dice Fine.

Use Red, Yellow or Green – all the same but for color.  Green is all we had this time.  Fine Dice.

Use white if you prefer. Dice Fine

For Color and flavor. Dice Fine

Fork your lemon to get all the juice.

We buy fresh whole garlic and I save off a bunch in a jar of organic apple cider vinegar.  Keeps long time in refrigerator.  Adds a nice tangy flavor to the garlic. Fine Dice.

VEGAN mayo, made by the ‘Just Mayo’ company.  Delicious. Adjust the blend to taste.  Hellmann's also now offers a vegan mayo too.  Several to choose from.

You can use more or less; depending on the size of your batch of potatoes and taste.  Start with 4 for this large batch; you can always add more to taste.

Soy sauce or tamari adds a depth of flavor to many dishes.

You can use dill seed if you prefer.
Since we have celery in the recipe you can omit but I like it.
Black salt is high in sulfur to add that ‘eggy’ flavor.  If you have an allergy to sulfur, please omit.

I like it on top to give some pizzazz and don’t mix in.