Potato Salad

This post is a few weeks after the fact, but it was really so nice to be home for the Fourth of July. I started a new job a few months ago, so I am still at the beginning of accruing vacation and sick days. When I left my last job I was very sorry to see all the days I earned go (although I did get my vacation days in the form of a nice check). So now, I have to be careful how many days of anything I take, and when there is a holiday that the company gives, I find myself appreciating it so much more.

Anyway, we didn’t do anything lavish or go see fireworks, although if you look out the window in the right direction you’ll see some fireworks through some trees off in the distance (yes – we have trees in NYC!). But I did make the usual big meal, which translates to – too big of a meal for two people, but a lovely amount of leftovers for a couple or three days. We had corn on the cob (a requirement of the holiday if you ask me), homemade bread, chocolate pie, and potato salad.

I have a strong belief that summer holidays (or picnics or any meal having to do with summer) require a nice helping of potato salad. And above all else, the one ingredient that makes this dish taste pretty much perfect is paprika. The other ingredients make it great, but in my mind paprika is what helps make potato salad complete.

Potato Salad

• 2 lbs. new potatoes, cubed (I used red, but you can use the white if you like)
• 3-4 stalks celery, chopped
• 1 small onion, chopped
• 2-3 Tablespoons fresh dill, chopped
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 3-5 tablespoons Vegenaise, or another vegan mayonnaise

Boil the potatoes until they are tender, although still firm enough that they will not fall apart.

After they have boiled rinse and drain them under cold water to stop the cooking, then put them into a large bowl.

Add your chopped celery.

Then add your chopped onion.

Then add your freshly chopped dill.

Add the rest of your ingredients (spices and vegan mayonnaise).

Now stir. And you MUST taste test to determine what’s missing, or what needs to be balanced out.

I LOVED this potato salad. It was creamy, it was crunchy, it was spicy, it was fresh, and it was a medley of perfection and over-the-top calories.

I have to make a confession, though. I typically use fresh flat-leaf parsley instead of fresh dill, but I somehow forgot this when I was in the grocery store. I had dill on the brain and it found its way into this salad. What a happy mistake, because it was just as good as, but I won’t say better than, parsley. I’d most certainly be willing to do a taste test between the two to see which is better, but if my memory serves me correct, either is pretty much a good idea for this recipe (not sure about both at the same time, though).

And another thing – this doesn’t taste vegan (i.e. soy or other types of fakeness) to me, so go make this right now while you’re still on the fence about veganism or serving vegan dishes to your carnivorous friends.

**Redesign Update**
I’m still working on the redesign, but hopefully we’ll be there in the next week or two, but don’t hold me to it. I’m excited, though, and I think we’ll be there soon.

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