Mom’s Garden Fresh Vegan Potato Salad

For me, a summer tradition growing up was my Mom’s potato salad. To this day, I’ve never seen her have a strong relationship with mayonnaise. It may not seem important to some but I’ve seen the woman use just about every other condiment on this earth (even Marmite) so for her to not use mayonnaise with regularity may just be an intentional oversight. But this post is not about my Mother’s personal relationship with mayonnaise, it is about her amazing mayonnaise-free potato salad that she would make every Fourth of July and Bastille Day. She alternated between two recipes, one with a tangy Dijon sauce and one with no sauce just fresh herbs/vegetables. So for super Moms everywhere who boldly make potato salad without mayonnaise, here’s a fab recipe that relies on fresh ingredients and summer flavors without anything from a jar!

Mom’s Garden Fresh Vegan Potato Salad

1 1/2 pounds small potatoes
2 tablespoons fresh lemon juice
1 clove of fresh garlic, minced
3 tablespoons olive oil
Dash of sea salt and freshly ground black pepper
1/4 cup fresh celery leaves, coarsely chopped
1/4 cup fresh chives, chopped
1/4 cup fresh parsley, coarsely chopped
1 red onion, thinly sliced
1/3 pound small tomatoes, halved

1. Wash the potatoes and steam for 25 minutes in a large pot. Once they are cool enough to touch after steaming, slice them in half then place in a large bowl. Toss the warm potato halves with the lemon juice and set aside for 10 minutes to rest. They can stay on the counter (cover them if you are in a region that has summer insects) for an hour or so until you are ready to finish the dish and serve.

2. About 5 minutes before serving, use a small bowl to whisk together the garlic, olive oil, salt, pepper, celery leaves, chives, and parsley. Pour over the resting potatoes then toss with the red onion and tomatoes.

3. Serve!