Enjoy Southern-style Potato Salad, Vegan Edition

In Atlanta, Georgia, we are in the heart of the South. Our families love to cook "soul food" also known as food that just makes your soul content. Soul food includes stuff like chicken and dumplings, mashed potatoes, biscuits with gravy, fried chicken and...potato salad! Potato salad is one of my favorite soul foods, and I love having it at picnics and family gatherings. Since starting to eat vegan last November, potato salad hasn't been on my plate, until now. Thanks to Minimalist Baker, I now have a compliment-winning and absolutely amazing vegan potato salad recipe to make for myself and to take to parties! 

What is amazing about this recipe is that it doesn't include any hard-to-find vegan substitutes, like vegan mayonaise or vegan eggs. Since I became a vegan while living in Istanbul, which has some vegan substitutes but unfortunately none of them at reasonable prices, a recipe like this is a winner in my books. 

So, whether you live in the deep South like me, or you are looking to try some good Southern cooking while you are living in a country on the other side of the world (Hi, global friends!), check this recipe out and let me know what you think. I've included the link to the original recipe, posted on minimalistbaker.com, and I've added notes that I made while making this recipe for the first time. I learn well from seeing pictures as well, so I took photos throughout my cooking experience. 

Enjoy!

Original recipe for Simple Vegan Potato Salad found at Minimalistbaker.com. Thanks, Dana, for this great recipe! 

Here are some of my notes and photos for when you make this recipe:

1. When I made this recipe, I used about 2 lb of potatoes and then just increased the other ingredients by a small amount to make up for it. This salad was served at a dinner party for 10 people, and we had leftovers (yay!). 

2. I washed and chopped my potatoes before boiling them, and then just watched them closely and took them out after about 10-15 minutes when they were fork-tender but not falling apart or mushy. I then drained the potatoes and ran them under some cold water and set them aside until I was ready to mix them with the veggies. 

3. In order to make the sauce a good consistency, I added a bit more water and oil than the recipe calls for. 

4. I put washed nasturtium flowers on my salad for more decoration, and these flowers are edible! 

This potato salad was a hit at the dinner party we attended, and a guest mentioned that she doesn't like mayonaise, so the fact that this recipe had a different-textured sauce made it so much more enjoyable to her. 

Great places to serve this potato salad:

- Attending a Thanksgiving celebration while living in a country outside of the United States? Serve some Southern cuisine with this dish.

- Picnics and beach days.

- Tea time luncheons, with some small sandwiches and English tea

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