This last weekend was July 4th. Classic times for barbecues and cookouts. Think of coleslaw, potato salad, burgers, family, fireworks.
But what does a vegan do when faced with mayonnaise and eggs mixed with potatoes and pickles?
They make their own potato salad, minus the dairy items. I created this recipe just in time for pre-fireworks festivities. Depending on where you live, Veganaise is available at a Whole Foods or a local Co-op. You can probably find a version of it in your local grocer. Try it out on Labor day weekend. Challenge your meat-eating friends to find the difference between it and their usual salad.
Have fun and enjoy this tasty side salad, served up with veggie burgers and tofu hot dogs.
- 4-5 medium potatoes, diced
- 1 cup Veganaise
- Pickle juice
- 2 tbsp stone ground mustard
- 4 stalks of celery, diced
- 2 pickles, chopped
- ¼ red onion, chopped
- ½ bunch of Parsley, chopped
- S & P to taste
Bring a medium pan of water to boil, drop potatoes in and boil until tender, but not falling apart. Drain and cool.
Whisk together Veganaise, pickle juice and mustard. Add to cooled potatoes. Mix in chopped pickles, onions, and parsley. Add S & P. Potatoes typically soak up salt, so put in a little extra.