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Nana's Famous (Egg-Free) Potato Salad

5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12

Equipment

Ingredients

  • 5 pounds (about eight medium) russet potatoes, peeled and cubed (approximately 1-inch cubes)
  • 1 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 tbsp reserved liquid from olive jar
  • 1 medium Vidalia or mild white onion, minced
  • 1 tsp celery seed
  • 1 cup vegan, soy-free mayonaise (I use Chosen Foods Vegan Mayo)
  • 1 tsp salt
  • ½ tsp pepper
  • sprinkle of smoked paprika, for garnish

Instructions

  • 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.

Notes

The potato salad stays well in the refrigerator for up to 5 days, if you'd like to make it ahead of time or send it home with guests for leftovers.