Vegan Potato Salad

Origin: The story of potato salad begins in 16th-century Europe, after the Spanish brought the potato from the Andes — a crop once sacred to the Inca — back across the Atlantic.
Early versions appeared in Germany and Austria, made with vinegar, oil, and herbs rather than mayonnaise, served warm to honor the earthiness of the tuber itself.

As colonial trade routes expanded, the humble potato became a symbol of survival and reinvention.
Enslaved Africans and immigrants alike adopted and adapted it — blending mustard, egg, and local spice — until it became the picnic staple we know today.

Each version still carries the echo of its journey: the vinegared European roots, the creamy American evolution, the Caribbean infusions of heat and tang.
A dish born from displacement and made to feed both memory and crowd..

Ingredients

A bold, vegan-friendly potato salad with olive oil, mustard seeds, preserved lemon, and fresh herbs.

No mayo. No fluff. Just warm spices, tang, and a little heat. Serve warm, room temp, or cold—it’ll hold its ground either way.

2 lbs waxy potatoes (like Yukon gold or red), cut into chunks

¼ cup olive oil

1 tsp black mustard seeds

1 tsp cumin seeds

½ tsp smoked paprika

½ tsp ground coriander

1 small preserved lemon, finely chopped (or zest + juice of 1 lemon as backup)

½ small red onion, finely minced

1 small green chili, finely chopped (optional)

1 handful fresh herbs (parsley, mint, cilantro—all or any)

Salt and pepper, to taste

How The Alchemy Happens

Boil potatoes in salted water until just fork-tender. Drain and let steam dry.

In a small pan, heat olive oil. Add mustard seeds and cumin—let them pop. Stir in paprika, coriander. Remove from heat.

In a large bowl, toss warm potatoes with spiced oil, preserved lemon, onion, chili, and herbs.

Season with salt and black pepper. Taste and adjust acidity or heat.

Serve slightly warm or at room temperature. Watch people blink twice when they realize this isn’t their grandma’s recipe.