Eat Like a Yogi

Corn free

Berkeley Potato Salad

This is not the most illustrative name for this unusual variation of potato salad. I thought about calling it something weird, but then decided I that—in order not to scare you away—I would just name it after it’s birthplace, which was Berkeley, CA.

The inspiration for this salad happened years ago when a friend of a friend served it like it was the most normal thing in the world and I was like What? Is? This? Magic?! Clearly, it was not some ordinary potato salad like you’d have at a Fourth of July picnic. For one, it was vegan. For another: grapes. Sadly, I cannot remember the friend’s friend’s name, nor what exactly was in the salad he served, except I definitely remember there were grapes.

Anyway…I don’t know how close this is to the original creation, but this is an awesome salad that’s great over greens or as a side dish with BBQ vegetables (or meat, I suppose, if that’s your thing). It’s fresh, colorful, and most certainly worthy of a starring role at your Fourth of July picnic. Mericuh!

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Berkeley Potato Salad

Prep

Cook

Total

Yield 4-6 servings (side dish)

Ingredients

  • 1 ½ lbs. new potatoes, cubed
  • ½ cup chopped red bell pepper
  • ½ cup chopped celery (leaves included)
  • 4 scallions, chopped (white and greens)
  • ¾ cup purple grapes, sliced in half
  • ¼ cup black olives, diced (oil cured, or from a can)
  • ¼ cup chopped cilantro
  • ¼ cup toasted pumpkin seeds
  • ½ tsp. salt
  • ½ tsp. pepper

For the dressing:

  • ⅔ cup Not Mayo (or vegan mayo of your choice)
  • 3 T apple cider vingear
  • 1 tsp. Dijon mustard

Instructions

  1. Fill a medium saucepan about half full and set it over the heat to boil. 
  2. As the water heats, cube the potatoes evenly. Once the water reaches boiling, drop them in—gently. 
  3. While the potatoes boil, chop, dice and slice the rest of the add-ins.
  4. This is a good time to toast the pumpkin seeds, as well. Low-medium heat for 5-7 minutes, stirring often. Allow to cool before adding to the salad.
  5. Put all of the ingredients besides the potatoes and dressing in a large mixing bowl (don't forget the salt and pepper!).
  6. Test the potatoes frequently so you don't overcook them, which will cause them to be waterlogged and mushy. 
  7. Once the potatoes are cooked through, rinse them well with cold water.
  8. Mix the dressing ingredients.
  9. Add the potatoes and dressing to the rest of the ingredients in the mixing bowl and gently fold them all together to combine.