The original version of this potato salad is the stuff of my childhood summer dreams, always guaranteed to be crafted with love and brought to warm-weather get-togethers by my dad’s mom, known affectionately by her grandkids as Nana.
The ingredients are simple, but in just the right proportions, they combine to make the most delicious, creamy, slightly tangy and salty cookout side. For this allergen-friendly version, I omitted the hard boiled eggs (if you aren’t allergic or sensitive to them, go ahead and add 8 chopped hard boiled eggs to the mixture) and used vegan mayonnaise. With a base of 8 russet potatoes, this feeds a crowd, but goes quickly, so I recommend making the full batch.
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- Large stock pot
- 5 pounds (about eight medium) russet potatoes, peeled and cubed (approximately 1-inch cubes)
- ½ cup chopped salad olives (these are green olives, usually with pimento, but you can use plain green olives in a pinch.) Be sure to reserve 2 tsp liquid from the jar Make sure the olives are not marinated in soy or any of your other allergens
- 2 tsp reserved liquid from olive jar
- 1 medium Vidalia onion, minced
- ½ tsp celery seed
- ½ cup vegan, soy-free mayonaise (I use Chosen Foods Vegan Mayo)
- ½ tsp salt
- ¼ tsp pepper
- sprinkle of smoked paprika, for garnish
- Place cubed potatoes in a large stock pot and cover with water.
- Add a pinch of salt, bring to a boil, then lower to simmer, covered for about 15 minutes or until potatoes can be easily pierced with a fork but not too soft.
- Combine all other ingredients in a large bowl.
- Add cooked potatoes and stir gently to incorporate.
- Top with a sprinkle of smoked paprika if desired.
- Chill in the refrigerator for at least an hour before serving.