Summertime NomNomNom: "Tastes Like Pickles!" Potato Salad

June 18th, 2010 12:58 pm by Kelly Garbato

Update, 7/4/10: Upon reaching the bottom of the bowl (which happened several weeks ago, fwiw), I discovered that this potato salad recipe makes way more “sauce” than you’ll need. So you’ll either want to toss in a few extra potatoes. OR. (And this may be a radical suggestion.) Proceed as directed, and use the extra sauce thusly: 1) as a dip for potato chips (it transforms plain ole chips into a yummy DIY salt and vinegar flavor – and makes salt and vinegar chips that much more pucker-y; or 2) as an improv baked potato topping. Whichever you choose, total NOMness will ensue!


‘Cuz nothing screams “happy summertime, vegan bitches!” like egg-free potato salad! Except, maybe, an offensive PETA billboard, conveniently erected beachside so as to anger as many vacationers as possible. Potato, potahtoe.

This recipe is based on the super-yummy – but disappointingly pickle-deficient – Perfect Summertime Potato Salad recipe from VegWeb.

“Tastes Like Pickles!” Potato Salad

2010-06-17- Potato Salad - 0023


6 large russet potatoes (or an equal amount of red potatoes)
1/4 red onion
6 large carrots, divided in half (3 and 3)
1 to 2 large dill pickles (or 4 to 6 large spears)
1/4 cup pickle “juice” (i.e., the liquid in the pickle jar)
1 to 1 1/4 cups vegan mayonnaise (Veganaise or similar)
3 to 4 teaspoons yellow mustard
2 tablespoons dill (fresh or in a jar)
1 tablespoon sea salt
salt and pepper to taste


1. In a food processor or blender, mix the following until you have a smooth, creamy base for the potato salad: 1/2 of the carrots and 1/2 of the sea salt; and all of the dill pickles and pickle juice, vegan mayo, yellow mustard and dill. Add additional seasonings to taste.

When done, transfer the sauce to a bowl or Tupperware container and set aside (preferably in the fridge).

Optional: If you prefer a chunkier “sauce,” either a) chop and dice the onion, carrots and/or pickles by hand, or b) toss them in the food processor after you’ve blended the rest of the sauce, but only for a few quick pulses.

2. Bring a large pot of water, seasoned with the rest of the sea salt, to a boil. Save some energy by using a cover, kay?

3. Dice the potatoes (peeled or unpeeled but thoroughly cleaned) and the rest of the carrots into medium-sized, 1″x1″ chunks.

4. Once the water has reached a boil, remove the cover and toss in the potatoes and carrots. Cook over medium-high heat for 10 to 15 minutes, until the potatoes are tender.

5. Transfer the potatoes and carrots to a colander and rinse with cold water until cool. Combine with the sauce, mixing well, and let chill for several hours.

The girl can’t help it! She was raised by a pack of wild Amazonian feminists!
[Alt: insert your own dick joke here.]

Like revenge, potato salad is a dish best served cold. And topped with a dill spear.



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6 Responses to “Summertime NomNomNom: "Tastes Like Pickles!" Potato Salad”

  1. Shannon (Vegan Burnout) Says:

    I love pickles. And I love your potato-salad sand castle up top there. The carrot turret is the perfect touch. Nom.

  2. Jennie Says:

    Whether or not pickles belong in potato salad is a common topic of debate in our house. I say no, Alex says yes. By virtue of being the Maker Of Food, I usually get my way. I like my pickles on the side though!

    I think I know what we’re having for dinner tonight….

  3. Kelly Garbato Says:

    @ Shannon – I had quite the pickle juice habit back in the day. My mom used to try to discourage it by telling me that pickles caused ulcers. As if I need pickles for that, pfft.

    @ Jennie – You totally win. The Maker of Food *always* calls the shots. Except on birthdays, of course.

  4. Jessica @ Lima's Vegan Kitchen Says:

    If only the world were filled with more vegan potato salad and less PETA…


  5. Kelly Garbato Says:

    @ Jessica – I’d like for PETA to do nothing other than make and distribute vegan potato salad to the masses. Except, they’d probably wrangle up some naked ladies and dress them in mashed potato bras for the purpose. No win situation there.

  6. P is for Potato Salad » V for Vegan: Says:

    […] time around, will probably throw in some pickles, too. Aside from potatoes and mayo, it’s the single most important potato salad component, […]

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