This is How We Do it: Not Your Mama’s Potato Salad

Not Your Mama’s Potato Salad

Potato salad is as American as apple pie, but if you are vegan or just plain don’t like mayonnaise, what are you supposed to do? Fortunately we have created a vegan potato salad that you’d be proud to take to any picnic. This tasty salad does not include mayo or mayo alternatives like Vegenaise.  Instead, mustard is the star of this recipe, so choose your mustard accordingly. We prefer French’s yellow mustard, but feel free to experiment with your favorite mustard. Feel free to use any potato you want, but we prefer red or gold potatoes because the skin is softer, and honey, one of us does not like to peel potatoes. Since we usually make this potato salad the day before, the potatoes really absorb the flavors of each ingredient.

Most potato salads are content with being a co-star in your lunch or dinner , however this potato salad isn’t shy about being the star of the show. It is a convenient main dish for those with a busy schedule. In my case, I work full-time and have night classes twice a week, so having this potato salad on hand has truly been a life saver.

  • 6 medium red or white potatoes
  • 1 small tin sliced black olives
  • yellow mustard (to taste)
  • 3-4 stalks of green onions
  • salt (to taste)


Begin by boiling your potatoes whole for about 20-25 minutes. You know your potatoes are ready when the skin is almost about to crack. In the event that the skin on your potatoes has cracked, drain your potatoes and allow them to cool for about 10-15 minutes. (If the skin has not cracked, then take them off the stove and allow the potatoes to cook in their water for about 5 minutes. Then drain the potatoes and allow them to cool for about 10-15 minutes.)

Use the cooling time to cut your green onions, drain the black olives, smoke green bud, and collect your mustard.

When your potatoes are cool to the touch, cut your potatoes into bite sized pieces. Trust experience when I say that you do not want to be cutting hot potatoes.

In a large mixing bowl, mix all of your ingredients. Remember, since you are using mustard in place of mayo, the amount of mustard you use will vary according to taste.


2 Comments Add yours

  1. Xiomara says:

    I Loved potato salad before going vegan. Fortunately, I also love mustard.I can’t wait to try this!

    1. Ahimsa says:

      I’m so glad this works for you! Feel free to deviate from the recipe to customize it to your tastes. Let me know how it goes 🙂

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