Uploaded February 2023 | Updated September 2026, 10 hours ago
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Potatoes are a wondrous and delicious vegetable which are often overlooked. When possible, I like to get my potatoes directly from farmers because they always grow more interesting varieties than can usually be found in grocery markets. The varieties available may of course vary from region to region, but it is always a good idea to have a direct relationship with farmers.
In order to be ready to use, the potatoes must be scrubbed clean, boiled whole until just tender, and then shocked and chilled until they are cold through. Generally, the best idea is to boil the potatoes the day before making the potato salad.
This recipe is loosely based on German potato salad which does not use eggs either. Many traditional recipes for German potato salad call for bacon and caramelized onions, and also call for serving the potato salad hot. This is undoubtedly delicious but it is not the subject of this recipe. Here, we are making a vegan, cold potato salad.
Makes enough for 8 people, about 1.5 litres.
Equipment:
• saucepan for boiling potatoes
• large mixing bowl
Ingredients:
1 lb heirloom potatoes on the “waxy fleshed” side
1 bunch green onions or half a bunch if they are large
1/4 cup parsley chopped fine
2 Tbsp dill fresh; chopped fine
1 oz white vinegar high-strength picking vinegar is okay
4 tsp grainy mustard adjust to taste
1-2 Tbsp extra-virgin olive oil
Procedure:
1. Parboil and chill the potatoes in advance.
2. Dice the chilled potatoes to half-inch dice and place in the mixing bowl.
3. Slice the green onions thinly and add them to the bowl.
4. Chop the herbs finely and add to the bowl.
5. Add the vinegar, mustard, olive oil and salt and pepper to taste.
6. Mix thoroughly but with care not to break up the potato cubes too much.
7. Allow to chill for an hour or two before serving so that the flavors can marry.
Music: bensound.com/royalty-free-music
Check our our Patreon!
patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer!
shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=
Potatoes are a wondrous and delicious vegetable which are often overlooked. When possible, I like to get my potatoes directly from farmers because they always grow more interesting varieties than can usually be found in grocery markets. The varieties available may of course vary from region to region, but it is always a good idea to have a direct relationship with farmers.
In order to be ready to use, the potatoes must be scrubbed clean, boiled whole until just tender, and then shocked and chilled until they are cold through. Generally, the best idea is to boil the potatoes the day before making the potato salad.
This recipe is loosely based on German potato salad which does not use eggs either. Many traditional recipes for German potato salad call for bacon and caramelized onions, and also call for serving the potato salad hot. This is undoubtedly delicious but it is not the subject of this recipe. Here, we are making a vegan, cold potato salad.
Makes enough for 8 people, about 1.5 litres.
Equipment:
• saucepan for boiling potatoes
• large mixing bowl
Ingredients:
1 lb heirloom potatoes on the “waxy fleshed” side
1 bunch green onions or half a bunch if they are large
1/4 cup parsley chopped fine
2 Tbsp dill fresh; chopped fine
1 oz white vinegar high-strength picking vinegar is okay
4 tsp grainy mustard adjust to taste
1-2 Tbsp extra-virgin olive oil
Procedure:
1. Parboil and chill the potatoes in advance.
2. Dice the chilled potatoes to half-inch dice and place in the mixing bowl.
3. Slice the green onions thinly and add them to the bowl.
4. Chop the herbs finely and add to the bowl.
5. Add the vinegar, mustard, olive oil and salt and pepper to taste.
6. Mix thoroughly but with care not to break up the potato cubes too much.
7. Allow to chill for an hour or two before serving so that the flavors can marry.
Music: bensound.com/royalty-free-music
