Omi’s potato salad is the only potato salad I’ve ever liked.
Loved? I finish the serving bowl every time we have it at a family get together… om nom nom!
I finally asked for the recipe and now it’s something we make weekly – my tofu mayo recipe makes this a seriously fast, easy, and delicious staple to lean into. Plus… potatoes!
Omi traditionally puts diced up pickles in her potato salad. I don’t dig pickles so she’s always kind enough to leave them out for me. I’ve substituted some fresh scallions instead and the flavour is divine. My brother and fiance slice up their own pickles and stir them in. Try it however your taste buds guide you!
Makes about 7-8 cups of potato salad
- 10 medium yellow-flesh potatoes
- 4 medium carrots
- 3 scallions
- 1 batch of tofu mayo (about 3 cups)
- ¾ tsp salt
- 1-2 tsp black pepper
1. Boil potatoes whole until fork-tender – about 25 minutes. Drain and let cool until just cool enough to handle potatoes and remove the skin.
2. While potatoes boil, peel carrots and boil until fork tender – about 7-10 minutes. Drain and let cool.
3. While your potatoes and carrots cook, give your scallions a fine dice and set them aside.
4. Once potatoes are cooled and peeled, dice all of the potatoes into cubes about 1-cm in height, width, and depth. It doesn’t have to be perfect. Make your dices smaller or larger as per personal preference. Transfer the diced potato into a large glass bowl.
5. Dice your carrots slightly smaller than the potato pieces – I typically cut them to about a ½-cm dice. Again, it doesn’t have to be perfect. Add the diced carrot into the bowl with the diced potato.
6. Add the diced scallions, mayo, salt, and pepper to the potatoes and carrots and use a wooden spoon or silicon spatula to fold it all together and distribute the mayo evenly till you’re left with a thick, chunky, creamy salad.
Pro tip: Use a pastry cutter to give a gentle “mash” to your salad for extra creaminess and decadence!