We love potatoes and haven’t had a potato salad we didn’t like. They’re all good, this non-traditional one included. Since we had leftover potatoes yesterday from Joel’s live Facebook class on knife skills, this was the perfect opportunity to make this salad.
Our recipe was inspired by a delicious potato salad from The Vegan Joint in West LA. We had to replicate it. The server told us the ingredients were potatoes, onions, red bell pepper, relish, vegenaise, Dash, brown sugar, and orange and lemon peel. Sounds pretty simple.
And here’s what we came up with…
We gathered our ingredients and had everything but pickle relish and Dash. For any easy fix, we diced up some dill pickles and replaced Dash with Bragg Organic Seasoning. Bragg’s seasoning contains 24 herbs and spices, with lemon and orange peel being 2 of them. With that being said, we decided we didn’t need to zest the lemon.
With just 7 ingredients, we came up with a delicious salad!
Cooking the Potatoes
After washing, peeling and trimming russet potatoes, cut into uniform-sized pieces (1-inch cubes) to promote even cooking. If the pieces are too small they will absorb a large amount of water as they cook, making the final product soggy.
Add the potatoes to a saucepan and add enough cold water to cover them by several inches. Starting potatoes in cold water allows for more even cooking and heat penetration from outside to inside. Bring to a boil, then reduce to a simmer. Boiling potatoes rapidly will cause the potatoes to break apart, making for mushy spuds. Simmer for 6-8 minutes, or until fork tender.
Drain the potatoes in a colander. Potatoes should not be cooled in or under cold water, unlike most vegetables, as this can make them soggy. Spread out the cooked potatoes on a baking sheet to allow the steam to escape.
Mix allergy-friendly mayonnaise with a little brown sugar and Dash or Bragg Seasoning. Let sit, whisking occasionally, to allow the sugar to dissolve and seasonings to meld.
Place the potatoes in a large bowl. Gently mash half of the potatoes, leaving half with chunks.
To the bowl of potatoes, add diced red bell pepper, diced onion, diced pickles or pickle relish, and the mayonnaise mixture. Gently stir to combine. It’s that easy!
So how did this compare to The Vegan Joint’s potato salad? Both salads are keepers. However, their salad had more liquid.
What Causes Watery Potato Salad?
- Potatoes weren’t drained completely.
- Potatoes were cooled under cold running water.
- Potatoes sweat as they cool. We suggest spreading cooked potatoes onto a baking pan after draining to allow the steam to escape.
- Did you also know you shouldn’t salt potatoes during cooking as the salt makes the potatoes seep water?
We hope you try it and see if it isn’t one of the best-tasting potato salads you have ever eaten!
Creamy Potato Salad
Yield 6-8 Servings
Free of: gluten and top 8 allergens.
Creamy and delicious, it's one of the best-tasting potato salads!
2-1/2 pounds russet potatoes
1 cup allergy-friendly mayonnaise, such as Follow Your Heart Soy-Free Vegenaise
2 tbsp light brown sugar
2 tsp Dash Table Blend (or Bragg Organic Seasoning)
1/4 cup diced yellow onion (see recipe notes)
1/4 cup diced red bell pepper
1/4 cup diced dill or sweet pickles (or pickle relish)
Chives, chopped for optional garnish
- Wash, peel and trim the potatoes. Cut into 1-inch cubes (this will be approximately 6 cups) and place in a large saucepan. Add enough cold water to cover the potatoes by several inches. Bring to a boil over high heat. Reduce heat to medium and simmer for 6-8 minutes, or until fork tender.
- Drain potatoes in a colander. Spread out onto a baking sheet to allow the steam to escape.
- In a small bowl, mix mayonnaise with brown sugar and Dash. Let mixture sit, whisking occasionally, to allow the sugar to dissolve and seasonings to meld.
- Place the cooled potatoes in a large bowl. Gently mash half of the potatoes, leaving half intact with chunks.
- To the potatoes, add onion, red bell pepper, diced pickles or pickle relish, and the mayonnaise mixture. Gently stir to combine. This makes approximately 5 cups.
- Refrigerate until you are ready to enjoy!
- Soaking chopped onions in ice water for at least 15 minutes mellows their flavor. The cold water keeps the onions super crunchy, while the sulfur compounds that give onion its pungent, harsh flavor will dissipate in the water.
Courses Soups & Salads