I’m beginning to hide Kale in all kinds of places. This tangy spiced up version of a healthier potato salad has all the great flavors of what I remember Mom’s Miracle Whip version. It uses a little jalapeno to give it some bite and vegan mayo for the sauce. I like keeping my potatoes fairly large when I make a salad like this. Of course, I could probably eat a bowl of potatoes with just salt and pepper on them, but this is much better than just that of course. I mixed in cherry tomatoes which give the salad it’s sour tangy hint and also add the slight liquid of the tomato juice to keep it from being too heavy in the summer heat. I also liked how the crunchy celery blends with the wilted kale for a variety of textures apart from just big chunks of potato. You can adjust the mustard up or down. I’m somewhere in between on this recipe with mustard. I want that vinegar background but I also want some heat and some saltiness. I think the proportions a well-balanced but of course, test the sauce before mixing it in with the vegetables so that you can make it your own.
Obviously there are millions of potato salad versions out there. This is just a good place to start to making up your own.
A healthier way to enjoy traditional tastes.
What’s your favorite summer salad? Do you know how to make your Mom’s Potato Salad?
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