Potato salad (along with baked beans) is a regular favorite for 4th of July picnics.


  • 2 lbs potatoes (use a mix of red, Yukon Gold, and purple potatoes)
  • ½ cup Just Mao
  • 2 tbsp brown rice vinegar or white wine vinegar
  • 1 tbsp Dijon mustard
  • ½ cup almond milk
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp dried tarragon
  • ½ cup thinly sliced green onions (cut at an angle)
  • ½ cup thinly sliced crisp celery
  • 2 tbsp chopped parsley


Wash potatoes and boil with skins on until tender, but avoid overcooking. Allow to cool. and then cut into 1-inch cubes (leave most of the skins on).

While potatoes cool, combine all other ingredients in a bowl and mix well.

Pour over potatoes and mix gently to coat the cubes.

Add the green onions, crisp celery slices, and chopped parsley. Toss gently.

Cover and chill for at least an hour.

Serve and enjoy.