Choose Your Own Adventure Potato Salad

Rhea Yablon Kennedy

I call it this because this recipe is really a guide. You can adjust the ingredients and quantities to suit your needs.


  • Potatoes (red or Yukon Gold are good choices. Figure on ¾ to 1 potato per person), washed well and cubed
  • Fat (this sounds kind of crude, but this is the next more important ingredient! Using 2 to 4 tbsp. per potato, go with regular or vegan mayo, olive oil, mashed avocado, or even flax seed oil)
  • Vinegar (this is optional, but very good. Use 1 Tbs. per potato of balsamic vinegar, umeboshi plum vinegar, rice vinegar, etc)
  • Tasties and crunchies (things like minced onion, garlic scapes, garlic, capers, chopped olives, diced celery or bell peppers, and crumbled feta cheese)


  1. Boil cubed potatoes for about 5 minutes or until you can pierce them easily with a fork (don’t let them get too mushy!)

  2. Drain potatoes and put in the refrigerator to cool.

  3. In a large mixing bowl, combine your fat, vinegar, tasties, and crunchies. Mix well. Add the potatoes and fold everything together until well combined. Chill for a few hours.

For a little less choice and a little more rigor, try the Balsamic Potato Salad with Summer Herbs.

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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