In some families, there are famous recipes that the same person makes for every special occasion: holidays, birthdays, showers, graduations. In the Dirty Hippie’s family, that recipe is his mom’s potato salad.
Ironically, thought everyone knows it as “Cindy’s Potato Salad,” it was actually not her original recipe. The recipe originated from her Grandfather-in-law, John F. Corn, Sr. The Dirty Hippie’s dad, Mike, used to always make it and in fact wooed Cindy with it when they were first dating. A few years after they were married, Cindy took over the making of the potato salad.
In the original recipe there were no actual amounts, it was recreated by taste. We got out our measuring spoons though, and broke it down. Now you, too, can enjoy this family tradition, just in time for spring holidays and picnics!
Cindy’s Potato Salad
5 lbs. white potatoes, skin on
3 stalks celery, minced (about 1 cup)
1 sweet yellow onion, minced (about 1 cup)
1 cup yellow mustard
3/4 cup vegan mayo (we use Vegenaise)
2 Tbl. garlic powder
1 tsp. salt
1 tsp. black pepper
2 tsp. celery seed
1 tsp. sweet paprika
Boil potatoes whole until soft in the middle, about 30-45 minutes. Cool completely and peel. Slice into bite-sized pieces.
Gently toss cooled potato, celery, onion, mustard, vegan mayo, garlic powder, salt, pepper, celery seed and sweet paprika until everything is evenly coated. Chill overnight or for several hours before serving. Serve cold.