Callee's Potato Salad Recipe (V&GF)

I'll admit it - I've never enjoyed cooking.

I grew up in a household where home-cooked meals were really only made for Thanksgiving and Christmas. The other 363 days, I fended for myself in the kitchen, often making a Cup of Noodles, butter pasta, cheesy rice, or just eating a bowl of Honey Nut Cheerios for both breakfast & dinner. 

One of the only recipes I ever learned how to make as a kid was this potato salad passed down from my great-grandma Frances. It's now my go-to dish for potlucks, as it's an American classic that's easy to make in advance.

I just made this for my March Dinner Party and after my friends scarfed it all up in one night, I made a second batch for myself the next day. I didn't take any pictures though, so I'll come back and update this with pics soon!


My Potato Salad Recipe

As this potato salad recipe been passed-down through my family, we just kinda "make it from the heart", so this recipe isn't super precise, but it's pretty hard to mess up so just trust your intuition and tastebuds!

Note: back in the day, my great-grandma probably didn't even know what vegan meant. I've included the original recipe, as well as my tweaks to make it vegan-friendly. It is naturally gluten-free!


3-4 large potatoes

4-6 hard-boiled eggs (leave out to be vegan-friendly)

1 can of black olives

2-3 large pickles

1-2 stalks of celery (optional, I don't love them)

1(ish) cup of mayonaise (can be vegan mayo)

2-3 tablespoons of mustard

seasoning: I usually add dill, basil, oregano, salt, pepper, onion, garlic, etc


1) chop & boil potatoes. I never peel them, but if you don't like potato skin, remove them!

2) if including eggs: boil, peel & chop them

3) cut up your olives, pickles & celery (as much as you want of each)

4) let your potatoes & eggs cool a bit before adding the vegetables from step 3

5) add your mayo, mustard & seasonings. I've never measured these, so I'm sorry for the casual ingredients list above. You know your taste preferences better than I do! Start with a small amount, mix it in, taste it, and just add more as you please. 

6) store in a covered container in the fridge, I've found it's good for about 4-5 days


I've recently begun adding Trader Joe's powdered sriracha seasoning too, which adds a nice little tang, but the first time I tried it, I accidentally added way too much and the entire potato salad just tasted like overpowering sriracha! I had to run to the store for more potatoes, chop boil & peel them, and then add them into the bowl with a bit more mayo to balance out the taste. So ya know, just taste test as you go lol 


Hope you enjoy! 

xx, Callee

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