Labor Day is all about slowing down, gathering with friends, and enjoying food that feels both comforting and festive. This potato salad ditches the mayo for bold spices, tangy brine, and fresh peppers. It’s smoky, zesty, and 100% vegan—perfect for a holiday cookout or a relaxed end-of-summer dinner.
2 ½ pounds baby Yukon gold or red-skinned potatoes, scrubbed and halved (or quartered if larger)
2 ounces (about 3 tbsp) jarred hot peppers (jalapeños, pepper rings, or cherry peppers), sliced
1 small red bell pepper, seeded and chopped
1 small yellow bell pepper, seeded and chopped
4 scallions, chopped (white and green parts separated)
1 clove garlic, finely grated (optional)
½ teaspoon smoked paprika
½ teaspoon ground cumin
A splash of hot pepper brine (from jar or can)
2 tablespoons cider vinegar (plus more to taste)
Juice of ½ a lemon
¼ cup extra-virgin olive oil
Salt and freshly ground black pepper, to taste
Small handful fresh cilantro or parsley, chopped
Boil the potatoes: Cut potatoes into large bite-size chunks. Place in a pot of salted water, bring to a boil, and cook until just fork-tender, about 12–15 minutes. Drain and return to the hot pot to let excess moisture steam off.
Make the dressing: In a large bowl, whisk together hot pepper brine, cider vinegar, lemon juice, smoked paprika, cumin, and grated garlic. Slowly whisk in olive oil until emulsified. Season with salt and pepper.
Assemble the salad: Add hot peppers, bell peppers, and scallion whites to the bowl with dressing. Toss well. Add warm potatoes and gently fold to coat.
Finish & serve: Top with scallion greens and fresh herbs. Taste and adjust with more vinegar, brine, or salt as needed. Serve warm or at room temperature.
Smoky depth from paprika and cumin
Fresh brightness from lemon and herbs
A little heat balanced by sweet bell peppers
Naturally vegan and hearty enough to be a main dish
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