I was casually scrolling through my recipes, looking at all the work I’ve put into my blog for the past couple years and it dawned on me, I do not have the most basic American go-to side dish…POTATO SALAD! I was just about to make my husband’s lunch for the next few days and figured why not create a simple, standard, yet completely delicious potato salad. It’s very rare that I make one of my own, but they are almost always at any BBQ or family event I’ve ever been too. I created this recipe and did a mini taste test. I will admit, it was difficult to put the spoon down.
Note: Skip to the bottom for the full-length recipe.
Peel and dice your potatoes, then chop them into relatively small cubes. Add them to a pot of boiling water and let them cook until they become tender. Once they are done, drain and let them cool.
While the potatoes are doing their thing in the water, you can start to prepare your ingredients by peeling, dicing, and chopping the necessary vegetables.
Add all of the ingredients into the bowl which include: potatoes, carrots, onion, peppers, pickles, garlic, and all of the rest (some are not pictured here). Mix well and store in a container in the refrigerator until it is cold.
Let’s get started on the Recipe
- 3 large russet potatoes (peeled and chopped)
- 1/2 of a yellow onion (diced)
- 1 clove of garlic (minced)
- 2 medium-sized carrots (peeled and chopped)
- 1/2 of a small green pepper (diced)
- 1/4 cup of diced dill pickles
- 1 tbsp pickle juice
- 1 tbsp yellow mustard
- 1/2 cup vegan mayo
- 1 tsp of monk fruit sweetener (or sub for 1 tsp cane sugar)
- 1/4 tsp paprika
- 1/4 tsp cumin
- Salt and pepper to taste
- Place the diced potatoes in a large pot and cover them with water.
- Boil for around 8 to 10 minutes. You want the potatoes to be tender but not mushy.
- While they are boiling, prepare all of your ingredients. I mixed all of the chopped vegetables in one bowl and the spices and sugar in another to allow the next few steps to be even easier.
- Once the potatoes are done boiling, drain the water. Let the potatoes completely cool before moving on to the next step.
- Now that your potatoes are cool, you can start by mixing the onion, pepper, garlic, and carrots in with the potatoes.
- Add the dill pickles, pickle juice, mayo, mustard, monk fruit (sweetener of choice), paprika, cumin, salt, and pepper.
- Mix all the ingredients together until the potatoes are fully coated with the spices and condiments.
- Store them in a container with a lid. Refridgerate and serve chilled.