Normally recipes don’t get much of an intro, but there’s actually a story this time that deserves to be told! However, if you just really need that ‘tater salad recipe, you can skip ahead.
Jump to RecipeWhy “Loiselle’s” potato salad?
I attended a party once where I had never met the hostess, but was close with some of her extended family. This woman was an absolute dynamite of an entertainer and a phenomenal cook. And her eye for detail was impeccable. Just to give you an idea of how thorough she was, this party was a backyard BBQ birthday party of 25 and our place settings all had their own individual pepper shakers.
As she laid out an impressive array of appetizers and cold salads, she took a smaller bowl of potatoes and set it next to my plate. “I made this special for you; I heard that you don’t care for mayonnaise, and this salad has none. I’m sure you’ll love it.”
To say that I was touched would be an understatement. I’d recently gone vegan and people in general had been pretty weird about it – to the point of putting animal products in all the vegetable dishes just to single me out. But this lady, someone I’d never met, in the midst of everything else she was doing for this party, took the time to make me something special, and made sure I didn’t feel excluded. It was so thoughtful I wanted to cry.
I was also curious. “What’s in it?” I asked. She smiled. “Potatoes. Really good olive oil. And Spike.” “Spike?” “It’s a spice mix!”
Up until that moment, I had never heard of Spike. Since this might be the first time you’re hearing of it, here’s a little background: Spike is an old time-y spice mix that contains an impressive list of 39 different herbs and spices. It also just so happens to be vegan. It’s garlicky, herb-y, there are hints of horseradish and cumin – it’s well-rounded and strong, but not overpowering. I can typically only find it at Co-op but it is worth hunting for. I can’t really compare it to anything – there’s truly nothing like it. (#notsponsored, I just love the stuff and think it’s tragically under appreciated.)
I’m sure you can suss out where this is going – the salad was delicious, and it’s been my go-to potato salad ever since. People always comment on how light and simple it is, and are surprised by it’s even simpler ingredients list. It’s easily doctored up with an extra ingredient or two for colour, my two favourites being parsley or green onion. Salt and pepper are not necessary – Spike contains a few types of both.
I think about that woman’s act of kindness every time I make this, which is why it seems only fitting that if I share this recipe with you that it bears her name. I hope it becomes a favourite in your house too. Enjoy!
Eleanor Loiselle’s Potato Salad
Super simple and mayo free!
Ingredients
- 500 g mixed baby potatoes, washed & quartered
- 2-3 tbsp extra virgin olive oil (I like using a raw, unfiltered one for this salad)
- Spike Original Seasoning (to taste)
- finely chopped fresh parsley (for garnish)
Instructions
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Parboil the potatoes; they should be past the crunchy stage, but not so soft they mash easily.
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Use a colander to drain the potatoes and rinse under cool water; leave in the colander to cool.
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Once cool, mix together potatoes with the olive oil, and at least a tsp of the Spike Original Seasoning. Toss to combine, and taste. If it's weak, add a little more Spike. Remember that it contains salt, so add in small increments to avoid over-salting.
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Transfer potatoes to serving bowl and garnish with chopped parsley. Can be served immediately or prepared a day or two in advance. Keeps 5 days refrigerated.
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