I’m a potato salad freak. I love it. But, it’s hardly ever vegan. It’s usually loaded with heavy mayo and eggs. Not my thing. So I came up with this version and I get to be freaky in love with it.

I think my passion for potato salad goes back to when I was a kid. I’m pretty sure my grandmother thought it was an important food group for growing children. She was so happy whenever she saw how much I loved potato salad. Looking back, it was kind of weird, but in a sweet way.

Well, this recipe couldn’t be easier. Steam potatoes, chop a few veggies, toss it with vegan mayo and some seasonings. The secret ingredients are a little white wine and fresh thyme. I think it works and is way healthier than the mayo/eggy stuff you usually get.

Two Potato Salad

Serves 4-6

1 large sweet potato, unpeeled, cubed

4-6 small yukon gold potatoes, unpeeled, cubed

2 stalks celery, peeled, diced

1/2 red pepper, diced

1/4 cup red onion, diced

1 bulb onion or 3 scallions, white and light green part only, minced

1 Tbsp fresh basil, minced

1 Tbsp fresh thyme, minced

2 Tbsp vegan mayonaise

1 Tbsp white wine

1 tsp smoked paprika

1/2 tsp granulated garlic

1/4 tsp celery seed

Sea salt + pepper

Using a steamer basket set over one inch of boiling water, steam potato cubes until tender, about 10-15 minutes. Place potatoes in a large bowl and add celery, red pepper, red and white onion and fresh herbs. Toss together.

In a small bowl, whisk vegan mayo and white wine. In a separate bowl, combine paprika, garlic and celery seed.

Add mayo mixture to potatoes and toss to coat everything. Add 3/4-1 tsp paprika mixture to potatoes and season with salt and pepper. Taste and adjust seasoning.