A shameless potato salad. No eggs, no mayo, no fuss.Carbs? Absolutely.
So I’ve been living in the Midwest two years now and, until recently, have not made a potato salad. I’ve embraced the local produce (have I ever), but not the local fare.Truth be told, I still tease Jason (an Ohio native) that Midwest cuisine is confined to red meat, ranch dressing, and can-of-mushroom-soup casseroles. I know it’s not true, but he gets so riled up about it that I just keep going. As his uncle (who officiated our wedding) says, “marriage lets you annoy one person for the rest of your life.”
He actually opened up our wedding with that line.
I believe I’ve mentioned before that I do really love Jason’s folks. Last Saturday, there was a huge cookout (family and lots of friends) at someone’s farm. I was mired in depression at last year’s cookout and thus had zero fun. This year, dopamine reuptake inhibitors be blessed, I had a great time. Oh, and my potato salad got gobbled up. If that’s not approval, what is?
I will admit that I don’t like most potato salads — too much mayo and too much goop. This is not goopy and there’s certainly no mayo. Since I crave diversity of texture, I was sure to add some crisp items — red onions (potato salad standard) and cucumbers (not-so-standard but should be).
The dressing was something I’d done before and loved: Lemon juice, olive oil, mustard powder, tarragon. So good and so classic. Just the right thing to add to a love-laden Midwestern table.
The Best Vegan Potato Salad
- 2 lbs of potatoes
- 1 1/2 lbs cucumbers, diced
- 1 large onion, diced
- 5 oz bag of fresh spinach
- 3-4 mini hearts of romaine, torn up*
- 1/2 cup nuts of choice
- a huge handful of parsley
- 1/4 cup olive oil
- 1/2 cup fresh lemon juice
- 2 1/2 tbsp brown sugar
- 1 1/2 tsp mustard powder
- 1 medium garlic clove, grated
- salt to taste
- 1-2 tbsp finely diced fresh tarragon
- Peel the potatoes and dice into 1/2 inch cubes
- Bring a pot of salted water to a boil and let the potatoes cook for 20-25 minutes
- Place the spinach in a strainer prior to draining the potatoes.
- When you drain the potatoes, drain them over the spinach. The hot water will cook the spinach in a flash.
- Allow the potatoes/spinach to cool and then toss them together with the cukes, onion, parsley and nuts.
- Combine all dressing ingredeints, either with a wire whisk or a blender.
- Pour dressing over salad (it’s okay if it’s a few hours to serving).
- Serve with lots of love.
*I found these Green Giant Little Gem lettuce hearts at Meijer and I love them. Not sponsored.