Today is hot. It is the first day it has felt like summer. The A/C is on and Buster is sprawled out on the wood floor. It's a perfect time for salads- and I don't mean healthy, greens based salad. I'm talking rich, gooey, tangy potato salad. This salad is great for barbeques, picnics, etc. If you can get it out the door without eating it all, that is.
- 5 lbs potatoes (I've used several different varieties of potatoes in this recipe and I like red potatoes the best)
- 3-5 stalks of celery cut into slices
- 1/2 cup Vegenaise or other vegan mayo- I like Vegenaise the best
- 1/4 cup yellow mustard
- 1 tablespoon Paprika
- 2 teaspoons garlic salt
- 1/4 -1/2 cup dill pickle relish
- salt and pepper to taste
- Cut the potatoes into bite sized pieces. Boil these in water for 20 minutes or so- until they are tender enough that a fork easily goes into them but not so tender that they fall apart.
- Drain the potatoes and cool- I am impatient and end up putting them in the freezer to help them cool faster- you want them to be room temperature or colder (but not frozen)
- Put potatoes in a bowl (I use the bowl I'm going to serve them in so there aren't more dishes to clean). Add all the ingredients and mix it all up. This is definitely the kind of recipe you should make how you like it- all of the ingredients can be tweaked until you get the combination that takes you to food heaven. You can also add things like Bac-o's Bacon Flavor Bits (yes- they are vegan), onions, and anything else you think would be good.
10 Servings Amount Per Serving
Calories 243
Calories from Fat 70Total Fat 7.8g
Saturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 198mg
Total Carbohydrates 39.3g
Dietary Fiber 6.0g
Sugars 4.5g
Protein 4.2g
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