This recipe for new potato salad utilizes one of the treasures of the summer garden: baby potatoes. Ranging in size from 1/2 to 2 inches in diameter, they are incredibly sweet and have a flavor that large potatoes can begin to compare to. New potatoes are boiled, and then tossed with vegan mayonnaise, herbs, celery and red onion for a delicate version of an American classic. Potatoes are in the nightshade family of vegetables and are not part of the traditional macrobiotic diet, so this recipe is in the whole foods section.