In the battle of potato salad, Bryant Terry’s vegan version wins hands down

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Bryant Terry recalls being self-righteous as he moved toward veganism in high school, but won his family over with his mayonnaise-free potato salad. Photo by Adrian Octavius Walker.

Bryant Terry, cookbook author and editor-in-chief of 4 Color Books, describes the informative moment of introducing his family to veganism unknowingly. Set to publish “Vegan Soul Kitchen,” he brought his Roasted Red Potatoes with Parsley-Pine Nut Pesto recipe to a Thanksgiving gathering. He remembers the ubiquitous potato salad with mayonnaise at one end of the table being largely untouched, while his version was consumed and met with questions about plant-based cooking. Terry says that shifting the way people think about their diet and plant-based eating is as simple as making delicious food.

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Evan Kleiman