This week, we had potato salad. My salad is really simple and doesn’t have a whole lot of complicated ingredients. Here’s how I do it.

Potato Salad

Ingredients:

• Potatoes
• Cucumbers — peeled, and sliced in the food processor (so they are extremely fine slices)
• Grated carrots
• Chopped olives
• Dried minced onion
• a few dollops of vegan mayonnaise — I love Vegenaise, but unfortunately we don’t have that where we are, so I make mine from scratch. We do have another kind of vegan mayo here, but it’s strange, in my opinion.
• Salt — I prefer to use something like Herbamare
• Dill and/or paprika for garnish on the top

I boil my potatoes with the skins on. Then I put them in the fridge or freezer to cool them down a bit. Then I peel them and chop them into bite-sized pieces. Stir in the cucumbers, carrots, minced onion, and olives. I don’t have a specific amount I use. I’m flexible and if I feel like a little more, I add it until it looks “right” to me, whatever my definition of “right” is for that day.

{I really like Isa’s idea (in Veganomicon) of the paper-thin cucumber slices instead of pickles, so that’s what I do these days. You can use pickles if you prefer.}

Add your vegan mayo and season with salt to taste. I’m a minimalist when it comes to potato salad toppings, as you can probably tell.

Garnish your salad with a few sprinkles of dried dill weed or paprika. And that’s all!