Vegan MoFo Day 4 - potato salad

Potato salad is a favorite in both our families.  But Dave’s family likes a creamy potato salad using Hellman’s mayo and my family likes a tangier potato salad that uses Miracle Whip, pickle juice and chopped up pickles.  Grandma (Dave’s mom) used to make the best potato salad.  Dave actually got the recipe when he was working at a deli at the Jersey shore.  “The” recipe uses Hellman’s mayonnaise and hard boiled eggs.  Here’s my vegan version sans the eggs and Hellman’s.  You can’t tell the difference! 

Potato Salad

6 - 8 yukon gold potatoes

1 medium onion finely chopped (I use sweet onions)

3 stalks celery finely chopped

1 cup earth balance mindful mayonnaise  

2 - 3 teaspoons Lawry’s seasoned salt

Peel and cut potatoes into about 2 inch pieces.  Place in a pot of cold water and bring to a boil.  Boil potatoes 15 minutes until they are fork tender.  Take out most of the potatoes from the water and leave a few to cook until really soft about 5 more minutes.  Drain these potatoes and add them to a big bowl.  Mash the soft potatoes and add onions, celery, mayonnaise and seasoned salt; mix until creamy.  Meanwhile, cut the fork tender potato pieces to bite size pieces.  Add to mayo mixture and stir until well combined.  Cover and put in refrigerator for at least a few hours.  The potato salad will taste pretty salty at first until the potatoes absorb the flavor.  It’s even better the next day!  If it lasts!