Potato Salad is worshipped in my family. My Great-Aunts, Mary and Helen O’Malley, were known to make what we all consider the world’s best potato salad. It had a unique flavor and whenever they came to a family party with their red bowl we knew we were in luck. Sadly they have both passed on, but my Uncle John and Aunt Jane have picked up the torch. Now everyone looks to see if they have the famous red bowl when they come to family events. Fortunately they usually do! When I became vegan I asked my Aunt Jane for the recipe so I could make a vegan version. I have to say I actually prefer the vegan O’Malley potato salad. It has the same flavor I love but it isn’t quite as dense since there are no hardboiled eggs. My vegan potato salad is always a hit side dish with omnivores and vegans. Hope you give it a try for your next get together.I have used a variety of potatoes in my vegan potato salad and they have all worked well. Traditionally my great-aunts used peeled russet potatoes. They cut the peeled russets into smaller pieces and boiled them. Russets are an easy and inexpensive option. Red potatoes are a good alternative if you want a firmer potato and you want to skip the peeling. My favorite are Yukon Gold potatoes. Peeled or unpeeled they both work well. I use the smaller Yukon Golds so I don’t have to chop them before boiling. They naturally break into smaller pieces when you mix in the other ingredients.
The key to O’Malley potato salad is to soak the potatoes overnight in Apple Cider Vinegar. This soaking step is what gives the potato salad such a unique flavor. I have tried skipping the soaking process. I just added Apple Cider Vinegar when I tossed all of the ingredients together. It tasted ok, but their was no depth of flavor. Take the time to soak the potatoes overnight.
For the mayonnaise in the recipe I use Wildwood Garlic Aioli. I love both the texture and flavor of the aioli. I have also used Just Mayo and it was delicious. Personally I prefer the Wildwood Aioli, but that is because I like the kick from the garlic. Either option will produce a tasty vegan potato salad. The amount of Aioli is really a personal preference. I don’t like my potato salad too creamy, but you can definitely add more aioli if you like.
I cracked up making this recipe. I have NEVER made such a small amount of potato salad. Coming from an Irish family we like to make at least 5 pounds of potato salad for any event. I wanted the recipe to make a smaller amount for people with normal potato appetites. You can definitely double, or triple, the recipe as needed.
- 2 lbs Yellow Potatoes, peeled (see note)
- 2 TB Apple Cider Vinegar
- ½ teaspoon Salt
- ¼ cup Vegan Aioli
- ¼ cup Italian Parsley, minced
- ¼ cup Scallions, sliced
- Ground Black Pepper
- Place potatoes in a large pot full of cold water. Bring pot to a boil and cook potatoes until fork tender. The exact timing will depend on the size of your potatoes. Drain and let them cool slightly. Place warm potatoes in a dish and toss with apple cider vinegar and salt. Cover and refrigerate for at least 8 hours.
- Add soaked potatoes to a large bowl. Add aioli, Italian parsley, scallions and ground pepper to the bowl. Mix together until well combined. Taste for salt and pepper. Serve cold.