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Mom's Potato Salad

Updated: Aug 20, 2020

One of my favorite childhood dishes was the potato salad my mother used to make which was her mother's recipe so it dates from the early 20th century! The only changes I have made are to use a lower fat vegan mayonnaise (healthier mayonnaise) and leave out the hard-boiled eggs she used to use. Other than that this is my Mom's potato salad or maybe I should call it my Grandmother's potato salad and who knows - maybe it goes back further than that!

Mom's Potato Salad

Serves 4

For the salad:

3 large (or 5 medium) russet potatoes

1 small onion, diced (about 1/2 cup)

1 stalk celery, diced (about 1/4 cup)

2 tablespoons chopped parsley

Dressing (see note)

3 teaspoons agave syrup

3 1/2 teaspoons yellow mustard

3 1/2 teaspoons apple cider vinegar

Make the Salad: Place potatoes (with skin on) in a large pot of water. Place pot on stove over high heat and bring to a boil. Reduce heat and simmer until potatoes are just fork tender - about 20-25 minutes. Drain potatoes and rinse under cold water. Refrigerate until completely cool.

Meanwhile prepare the onions, celery and parsley and place in a large bowl. When potatoes are cool, peel off the skin and cut into one inch chunks. Add to bowl with the vegetables and stir gently to mix everything.

Prepare the dressing: In a small bowl stir the healthier mayonnaise and the agave syrup together until well combined. Add the mustard and vinegar and stir to combine. Taste for sweetness/tartness and adjust agave or vinegar as desired. Pour the dressing over the salad and carefully stir to coat everything with the dressing.


I don't like my potato salad to be too "mayonnaise-y" so if you like a lot more dressing on yours you can double the dressing recipe.


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