Vegan Potato Salad

The second book has a cover. Sarah emailed it with the subject line: 'SHE'S BEAUTIFUL.' Warm kitchen, golden light, hands kneading dough. Not my hands — every woman's hands. Title: 'We See Her Now: Twenty Kitchens That Hold the World Together.' I stared at it for twenty minutes. Then I cried. Then I called Mom. 'Mom, the cover—' 'I know. Sarah sent it to me. She shouldn't have but she did and I'm CRYING, Rachel.' Mom cried. I cried. Three time zones of Abernathy tears. Ryan: 'That's a great cover. Is that your kitchen?' 'It's EVERY kitchen, Ryan.' 'It looks like our kitchen.' (It kind of does.) Caleb: 'Does it have dinosaurs?' 'No dinosaurs, baby.' 'Then what's the point?' Literary criticism from a five-year-old: no dinosaurs, no point. Publication: February 20th. Five weeks. Five weeks until the book is in the world, on shelves, in kitchens where women cook dinner at 1800 and wonder if anyone sees them. They'll see them now. That's the whole point. Made scalloped potatoes tonight. The celebration food. Everything deserves potatoes. The cover. The hands. We see her now.

When the cover landed in my inbox and the crying finally stopped, I needed something that felt like home — something that said this matters, we’re celebrating without requiring me to think too hard. Potatoes have always been that food for our family: unfussy, grounding, the thing you make when a moment deserves to be marked. This vegan potato salad came together while I was still a little teary-eyed, and it was exactly right — creamy, bright, the kind of dish that tastes like it was made with both hands and a full heart.

Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 6

Ingredients

2 lbs Yukon Gold potatoes, cut into 1-inch cubes
1/2 cup vegan mayonnaise
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika, plus more for garnish
1/2 teaspoon salt, plus more for boiling
1/4 teaspoon black pepper
3 stalks celery, finely diced
1/4 cup red onion, finely diced
3 tablespoons fresh dill, chopped (or 1 tablespoon dried)
2 tablespoons fresh chives, sliced

Instructions

Boil the potatoes. Place the cubed potatoes in a large pot and cover with cold, well-salted water. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 12–15 minutes, until the potatoes are fork-tender but not falling apart. Drain and spread on a sheet pan to cool for 10 minutes.
Make the dressing. In a large mixing bowl, whisk together the vegan mayo, mustard, apple cider vinegar, maple syrup, garlic powder, smoked paprika, salt, and black pepper until smooth and fully combined.
Combine. Add the cooled potatoes, celery, red onion, dill, and chives to the bowl with the dressing. Fold gently with a spatula until everything is evenly coated, being careful not to mash the potatoes.
Taste and adjust. Taste for seasoning and add more salt, vinegar, or mustard as needed. The flavors will deepen as it sits, so don’t be shy about seasoning generously.
Chill or serve. Serve immediately at room temperature, or cover and refrigerate for at least 30 minutes for the best flavor. Garnish with a dusting of smoked paprika and extra chives before serving.

Nutrition (per serving)

Vegan Potato Salad — Because Everything Deserves Potatoes