My famous awesome potato salad, let me show you it...
So, when I wasn't vegan, I was known to have made the best potato salad anywhere. Mostly because I made a "deviled egg" sort of dressing that people loved.
Now the concept of eggs in a salad isn't in the least appealing to me. But, I have a bbq to go to tonight, and my food was "required". So, I made another recipe. Let me warn those who love the more complex potato salads: I keep it simple, because it's potato salad. So, without further ado,
Ingredients:
4 lbs russet potatoes
1 T salt
2 T distilled white vinegar or apple cider vinegar
1 1/2 C Veganaise (I think Veganaise is a must, instead of Nayonaise - it has more of an authentic, almost yogurt flavor)
3 T whole kernel mustard (if you don't have this, just sub yellow mustard)
3 T Vegan Dijon mustard
6 T Sweet relish with juice (if you don't have relish, use pickles, and add 1 1/2 t of vegan sugar to them)
1 t pepper
1 t salt
1/2 t paprika
1/8 t tumeric
1/2 large yellow onion, minced
1 stalk green onion, chopped (if you don't have this, just add 1/4 more yellow onion)
1 medium stalk celery, minced (if you don't like celery, don't worry - I don't either, so I use heart of celery. It's less bitter)
Optional: More chopped green onion for garnish
1) Fill a large stock pot with water and a tablespoon of salt
2) Peel and cube the potatoes into 1/4 inch pieces. and put them into the pot. They should have around an inch of water covering them. Put the lid on the pot, and turn the heat on high. Once the water is boiling, stir once, turn it to a simmer, and let it simmer for around 8 minutes, or until the potatoes are able to be pierced with a fork.
3) Once the potatoes are done, drain them and dump them into a large bowl. Sprinkle the two tablespoons of vinegar over them, mix gently with a rubber spatula, and let them sit for 20 minutes (this will help them more easily absorb the dressing)
While the potatoes are soaking up the vinegar, prepare the dressing and chop your veggies:
Whisk together veganaise, both mustards, relish, pepper, salt, paprika, and tumeric until creamy. It'll be a little more "saucy" than your average potato dressing. This is okay, it'll firm up.
Mince the onion and celery together
Complete the salad:
After the potatoes have been sitting for 20 minutes, add the onion, celery, and mix with the rubber spatula (gently! You're not trying to make mashed potatoes!). Pour a cup of the dressing onto the potatoes, and mix again. If this is enough dressing for you, that's fine. If not, pour the rest of the dressing over, and mix again.
Cover the bowl and refrigerate for at least an hour. This will keep up to 24 hours in the fridge, though I've been known to eat it a couple of days later ;)
Now the concept of eggs in a salad isn't in the least appealing to me. But, I have a bbq to go to tonight, and my food was "required". So, I made another recipe. Let me warn those who love the more complex potato salads: I keep it simple, because it's potato salad. So, without further ado,
Ingredients:
4 lbs russet potatoes
1 T salt
2 T distilled white vinegar or apple cider vinegar
1 1/2 C Veganaise (I think Veganaise is a must, instead of Nayonaise - it has more of an authentic, almost yogurt flavor)
3 T whole kernel mustard (if you don't have this, just sub yellow mustard)
3 T Vegan Dijon mustard
6 T Sweet relish with juice (if you don't have relish, use pickles, and add 1 1/2 t of vegan sugar to them)
1 t pepper
1 t salt
1/2 t paprika
1/8 t tumeric
1/2 large yellow onion, minced
1 stalk green onion, chopped (if you don't have this, just add 1/4 more yellow onion)
1 medium stalk celery, minced (if you don't like celery, don't worry - I don't either, so I use heart of celery. It's less bitter)
Optional: More chopped green onion for garnish
1) Fill a large stock pot with water and a tablespoon of salt
2) Peel and cube the potatoes into 1/4 inch pieces. and put them into the pot. They should have around an inch of water covering them. Put the lid on the pot, and turn the heat on high. Once the water is boiling, stir once, turn it to a simmer, and let it simmer for around 8 minutes, or until the potatoes are able to be pierced with a fork.
3) Once the potatoes are done, drain them and dump them into a large bowl. Sprinkle the two tablespoons of vinegar over them, mix gently with a rubber spatula, and let them sit for 20 minutes (this will help them more easily absorb the dressing)
While the potatoes are soaking up the vinegar, prepare the dressing and chop your veggies:
Whisk together veganaise, both mustards, relish, pepper, salt, paprika, and tumeric until creamy. It'll be a little more "saucy" than your average potato dressing. This is okay, it'll firm up.
Mince the onion and celery together
Complete the salad:
After the potatoes have been sitting for 20 minutes, add the onion, celery, and mix with the rubber spatula (gently! You're not trying to make mashed potatoes!). Pour a cup of the dressing onto the potatoes, and mix again. If this is enough dressing for you, that's fine. If not, pour the rest of the dressing over, and mix again.
Cover the bowl and refrigerate for at least an hour. This will keep up to 24 hours in the fridge, though I've been known to eat it a couple of days later ;)