I don’t want to reinvent the wheel; I just want to veganize it a little. I mean, we can have all the fun and flavor of yesteryear without those pesky animal ingredients, and it doesn’t have to be complicated or entirely newfangled. Am I right, or am I right?

It’s-So-Basic Potato Salad

This side dish is a classic and a perfect accompaniment to my Tofu Gone Wild, which you can find in my cookbook and see the demo below! Alongside some steamed greens and corn on the cob (dripping with some vegan buttery spread of course) you’ve got the makings for a sublime summer meal — and one of my favorites!

4 medium russet potatoes, peeled and cubed (about 6 cups)
1 cup vegan mayonnaise (Follow Your Heart Vegenaise recommended)
2 teaspoons cider vinegar
2 teaspoons yellow mustard
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons minced fresh parsley, for garnish
Paprika, for garnish

Believe it or not, I have no shame in being basic from time to time, and I encourage you to shed the impulse to be “extra” when it doesn’t serve you. Like now. You can start by bring a large pot of water to a rolling boil over high heat. Now how basic can you get?

Next step, you’ll add those peeled and cubed potatoes to the boiling water and let them do their thing for 5 to 10 minutes, or until you can pierce the potato chunks easily with a fork. You want them to be tender but not mushy, similar to how I’d prefer my love interests.

Drain and rinse under cold water to expedite the cooling process. Stick them in the fridge and let them chill out. I’d give them at least a half hour in there before you proceed.

When you’re good and ready, mix the vegan mayo, cider vinegar, mustard, salt, and pepper in large mixing bowl. Add the potatoes, celery, and onion and stir until those veggies are fully dressed.

Transfer to a serving dish (a six-cup casserole dish would work well), and garnish with a light sparkle of paprika and parsley. Cover and chill about one hour or until ready to serve.

Variations: You might use some yellow potatoes and omit the peeling for a more rustic texture. Also, note that this ratio of dressing to potato allows for an especially creamy potato salad. Use less mayo for a slightly lighter but still ever-so-basic tater salad.

BONUS: As mentioned above, this potato salad goes great with my Tofu Gone Wild. Watch the video below to see how to make that yummy dish that’ll have you saying “tastes like Fried Chicken” — in a good way!