A couple of years ago, I had the pleasure of tasting this amazing potato salad when another veg friend, Nicole Nelson, brought it to a local home brewers’ event. I was also pleasantly surprised that the recipe did not include mayonnaise, as I’m not a huge fan of mayo-based salads.
Nicole was generous enough to share her recipe with me and I’ve made it numerous times for picnics, barbeques, and summer holiday weekends varying it a little each time depending on the herbs or vinegars I’ve had around the house.

No Mayo Potato Salad
half dozen white or red potatoes
ice water for dunking
2-4 TB olive oil
2-4 TB white vinegar or apple cider vinegar
1 small onion, finely diced
2 cloves garlic, minced
1 vegetable bouillon cube
1/4 to 1/2 cup water
salt and pepper to taste
cayenne pepper to taste (optional)
chopped chives or parsley

Boil a half dozen or so potatoes whole and with the skins on (you need to use potatoes that will still be fairly firm after cooking, so white or red work better than yellow). When the potatoes are cooked, dunk them into a bowl of ice water and slip the skins off, and then slice them thinly. Add to that some olive oil, vinegar, onions, garlic, and concentrated vegetable bouillon (dissolve one cube in about 1/4 to 1/2 cup of water to make a really concentrated stock). Add salt and pepper to taste and cayenne pepper, if desired. Toss with chives or parsley at the end and serve!

Overall, we’d rate this dish a solid 4 out of 5 carrots on the veganlicious scale!