Party! Potato Salad memories

Our recipe goes way back. It’s been around since before the Hamptons Vegan was in the Hamptons! We’ve made a version of this since the upstate New York days when the family would meet at Nathaniel Cole Park near Binghamton, NY (my hometown ♥) or head over to Otsiningo Park off Front Street and Bevier Street in Binghamton when the kids were little and we were visiting Grandma. There were also picnics with our salad at Chenango Valley State Park and Dorchester Park in Whitney Point, NY.

Then there were the picnics in Virginia Beach, VA in the backyard of our Alanton neighborhood or on the beach near the former Station One hotel.

So now, we have our favorite salad in vegan form, at home in the Hamptons. And we may pack up a cooler and head out to Rogers Beach in Westhampton Beach or trek out to Flying Point in Watermill.

And if we’re visiting our camping friends, then we pack it to go to Cupsogue County Park in Westhampton Dunes or Shinnecock Park in Southampton, NY.

Make it for future traditions

So, no matter where you take your party potato salad, you will be happy to have it with you for your eating enjoyment. Now turn all your picnics into a party with our salad!

vegan potato salad — Vegan Party Potato Salad

grilled eggplant, zucchini squash, peppers and onion on a ciabatta — glorious grilled veggie sandwich,

Picture-perfect picnic foods!

very vegan vanilla cupcake with better buttercream frosting

Have a bite of banana cake!

thehamptonsvegan

Party Potato Salad

Party Potato Salad will be the go-to place for your taste buds this summer. Bursting with homemade flavor, you will not go anywhere else for your potato salad needs.

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Prep Time 15

Cook Time 12

Total Time 57

Servings: 8

Course: dinner, summer barbecues

Cuisine: vegan

Ingredients Method Notes

Ingredients

6 medium potatoes, cut into about 3/4 inch pieces this is about 3 pounds or 48 ounces
1/2 cup red onions, diced can use other types of onion
1-2 large dill pickles, chopped up into a fine dice
1/4 cup chopped celery optional
1/4 cup grated carrot optional
2 tablespoons apple cider vinegar
1/2 teaspoon salt
2/3 cup (or more to taste) vegan mayo like Hellman's Vegan Mayo or Veganaise *see notes*
1/3 cup vegan sour cream like Tofutti or Follow Your Heart *see notes*
1-2 tablespoons pickle juice
1/2 teaspoon ground black pepper or to taste
1 1/2 tablespoons mustard
1-2 tablespoons sub sauce or Italian dressing optional

Method

1. Chop up your vegetables.
2. Put potatoes into a good size saucepan and add just enough cold water to cover the potatoes. Bring to a boil. Cook for approximately 15 minutes. Long enough to soften but not so long that they fall apart.
3. While potatoes are cooking, mix together in a large bowl, mayo, sour cream, pickles, onions, mustard, pickle juice, pepper, and any of the optional add-ins of your choice like carrots and celery. (Everything but the vinegar and salt.)
4. When potatoes are soft enough to pierce drain them in a strainer. Toss potatoes with vinegar and salt.
5. Now, mix potatoes into the rest of the ingredients in your large bowl. Cover and chill in the fridge for at least 30 minutes.
6. Serve chilled with a little chopped pickle and chopped red onion to garnish.

Notes

I use Helman’s Vegan Mayo or Veganaise for my vegan mayo and I use Tofutti or Follow Your Heart for my sour cream substitute.

Jump to Recipe

Yep, the Kick-Ass Killer Kale Salad is my new favorite salad, and although I’m late to the kale craze, I’m solidly on board now!

Honestly, I could eat this salad every day! And if it weren’t for the protests I know I’d get from The Big Guy, I would think about making this every day. (His tastes haven’t evolved to embrace kale…yet!)

Before Kale Salad- The Iceberg Days

In the beginning, when I was growing up, the only type of salad we ever ate was iceberg lettuce, a wedge of tomato, and maybe a cucumber (with lots of dressing for me).

My apologies to the iceberg lovers (I’m looking at you, my Big Guy!), and I don’t like to play favorites, or call out the losers, but to put it mildly, it is NOT my favorite.

And I’m pretty sure cardboard is more satisfying. Ok, ok, enough said.

So, I didn’t eat many salads back in the day. I surprised a lot of non-vegans when I said I was vegan and that I didn’t like salads all that much! They assumed that was all we ate!

Then came Spinach!

But with spinach added to the salad game, I found a new appreciation for this menu starter.

Then add some red onion, strips of red pepper, and creamy dressing, and I was in love. Finally, I found a green salad I enjoyed eating.

More recently, the Field Greens Salad

Discovering all the many types of edible green leaves has been an exciting improvement.

And adding different ingredients like fruits, nuts, and citrus, which weren’t usually a part of the salad experience, definitely kicked it up more than a notch!

But KALE, Come on! The Kick-Ass Killer Kale Salad is the King!

cutting ribs from kale leaf — Cutting off the ribs from kale leaves

kale salad prep — simple ingredients in the kale salad

No question. The flavor of this Kick-Ass Killer Kale Salad is off the charts, with no other green leaf salads close behind!

Yes, I love it so much, and if you haven’t tried it yet, you must.

Because now I see kale in the grocery store and have to buy it since it’s kinda got me addicted!

That yummy, garlicky, lemony, chewy, spicy goodness satisfies in a big way.

And bonus, if there’s any leftover, (unlike other soggy salads), it’s still delicious (maybe even better), the next day.

So- sorry, Iceberg, Spinach, and various Field Green Salads: there’s a new salad in my town that has taken your place.

I love you the best, Kick-Ass Killer Kale Salad!

(Not Sorry 😉 )

More Recipes with Garlic Love (besides kale salad)

If you love the taste of garlic in a big way (like I do 🙂 ), try our Gratifying Garlic and Oil Pasta- it’s addicting!

kick-ass killer kale salad — Garlic and oil pasta

Or make our Celestial Celeriac Mashed Potatoes (with or without the celeriac- it’s optional). And feel free to up the amount of garlic in this recipe to your garlicky liking!

And, if you need an easy but delicious recipe for vegan parmesan when making your Kick-Ass Killer Kale Salad, try The Hamptons Vegan’s Perfect Parmesan Vegan Style recipe! We got you!

vegan parmesan cheese ingredients for the Kick-Ass Killer Kale Salad — Simple ingredients make parmesan cheese magic

thehamptonsvegan

Kick-Ass Killer Kale Salad

The best salad ever- that still tastes good the next day!

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Prep Time 15

Total Time 15

Servings: 6 servings

Course: appetizers, Salad, Side Dish

Cuisine: vegan

Ingredients Method Notes