Anyone know a good potato salad recipe? Vegan or vegan amenable a plus.
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M$6 Answers
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2 lbs. red potatoes, cut into chunks
1 cup frz. corn kernels, thawed
1 lrg. tomato, chopped
1 bunch scallions, chopped
1/2 cup salsa
2 Tables. fresh lime juice
2 Tables chopped fresh cilantro or 1 T. dried
Freshly ground pepper
Place the potatoes in a large pot and cover with water. Bring to a boil,
reduce the heat, cover, and cook 30 minutes, or until just tender. Remove
from the heat, drain, and place in large bowl. Add the corn, tomato, and
scallions. Combine the salsa and lime juice. Pour over the salad and mix
well. Add the cilantro and a few twist of pepper. Mix gently and serve at
once or chill over night.
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M$
1.5 oz. red skin potatoes
1 T copped fresh chives
1 T chopped fresh mint
1 T chopped fresh parsley
1 T chopped olives (if desired)
4 T sour cream
4 T plain yogurt
1. Scrub potatoes (do not peel) and cut into cubes. Cook in large pan of boiling water until just tender. Drain & Cool completely. Finely slice the onion,
2. Place potatoes, onion and herbs in a large bowl. Combine sour cream and yogurt. Gently mix. Chill. Serves 4.
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M$
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M$
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M$
Ingredients
2 lbs. yukon gold potatoes, chopped
1 medium yellow onion, chopped
3 stalks celery, chopped
1 cup soy mayonnaise (like Nayonnaise or Vegenaise)
2 tablespoons spicy mustard
1 tablespoon red wine vinegar
1/3 block firm tofu, chopped (optional)
1 teaspoon salt
1/4 teaspoon black pepper
Directions
Boil chopped potatoes for 20 minutes or until soft.
Let potatoes cool to room temperature.
Mix all ingredients.
Refrigerate for at least 4 hours before serving.
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PREP TIME 15 Min
COOK TIME 30 Min
READY IN 3 Hrs 45 Min
INGREDIENTS (Nutrition)
* 5 pounds red potatoes, diced
* 4 eggs
* 4 stalks celery, chopped
* 1 green bell pepper, chopped
* 1 (16 ounce) jar sweet pickles, cubed
* 3/4 tablespoon prepared mustard
* 3/4 cup mayonnaise
* 1 onion, finely chopped
* 1 teaspoon white sugar
* salt and pepper to taste
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DIRECTIONS
1. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
2. Place eggs in a medium saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and peel under cold, running water. Chop, and set aside.
3. Stir the eggs, celery, green bell pepper, sweet pickle cubes, prepared mustard, mayonnaise, onion and white sugar into the potatoes. Season to taste with salt and pepper. Cover, and chill in the refrigerator for at least 3 hours before serving.
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