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vegcooking:

Classic Vegan Potato Salad
A common misconception about vegetarians and vegans is that we are a bunch of psycho health-nuts. Sure, as we are more conscious about what goes in our bodies, our food choices may often be more ‘healthy’ than our carnivore friends. I consider myself a very healthy eater. That being said, I am human, and therefore subject to normal desires such as to load myself full of grease, sugar and carbs, and feel no shame. I get so annoyed at restaurants when the menu makes ‘healthy’ choices for me- example: I recently ate at Denny’s, and my veggie burger came with about 2 pieces of celery and a cucumber slice, while my friend’s meals came with a pile of greasy salty french fries. My choice to not eat meat and dairy do not come from a desire to avoid calories, it comes from a belief that my food choices should not harm any living being. I am a firm believer that ‘healthy’ eating means finding a balance between nutritious food and ‘good for the soul’ food.
This brings us to potato salad. I take potato salad very seriously, and always have. I have vivid memories of late night trips to Safeway with my friend Z, to load up on deli potato salad and M&M’s. My love for potato salad has not dwindled in my transition to veganism, so I am required to satisfy my cravings in the comfort of my kitchen. I loosely used the Hellman’s recipe http://www.hellmanns.com/recipes/detail/6609/1/the-original-potato-salad for proportions, but made my own editions. This is your classic creamy, heavy, chunky, tangy potato salad.
Ingredients:
3 Pounds potatoes
1 Cup Vegan Mayo (TJ’s has a vegan version, nayonaise or veganaise work as well)
1 TBS yellow mustard
4 dill pickles, chopped
3/4 cup onion, chopped
2 TBS vinegar
2 tsp salt
1/4 tsp pepper
A few tsp sugar to taste
Dash of pickle juice
Directions:
Chop potatoes (and peel if desired) into 1 inch chunks
Cover with an inch of water, bring to a boil, and reduce to a simmer until cooked through, and strain
Meanwhile, mix the mayo, mustard, vinegar, pickle juice, sugar, salt and pepper in a large bowl
Mix in the potatoes, onions, and pickles
Stir all ingredients together gently, and refrigerate for a few hours, or until cool. Serve and enjoy
-N

Yum

Classic Vegan Potato Salad

A common misconception about vegetarians and vegans is that we are a bunch of psycho health-nuts. Sure, as we are more conscious about what goes in our bodies, our food choices may often be more ‘healthy’ than our carnivore friends. I consider myself a very healthy eater. That being said, I am human, and therefore subject to normal desires such as to load myself full of grease, sugar and carbs, and feel no shame. I get so annoyed at restaurants when the menu makes ‘healthy’ choices for me- example: I recently ate at Denny’s, and my veggie burger came with about 2 pieces of celery and a cucumber slice, while my friend’s meals came with a pile of greasy salty french fries. My choice to not eat meat and dairy do not come from a desire to avoid calories, it comes from a belief that my food choices should not harm any living being. I am a firm believer that ‘healthy’ eating means finding a balance between nutritious food and ‘good for the soul’ food.

This brings us to potato salad. I take potato salad very seriously, and always have. I have vivid memories of late night trips to Safeway with my friend Z, to load up on deli potato salad and M&M’s. My love for potato salad has not dwindled in my transition to veganism, so I am required to satisfy my cravings in the comfort of my kitchen. I loosely used the Hellman’s recipe http://www.hellmanns.com/recipes/detail/6609/1/the-original-potato-salad for proportions, but made my own editions. This is your classic creamy, heavy, chunky, tangy potato salad.

Ingredients:

3 Pounds potatoes

1 Cup Vegan Mayo (TJ’s has a vegan version, nayonaise or veganaise work as well)

1 TBS yellow mustard

4 dill pickles, chopped

3/4 cup onion, chopped

2 TBS vinegar

2 tsp salt

1/4 tsp pepper

A few tsp sugar to taste

Dash of pickle juice

Directions:

Chop potatoes (and peel if desired) into 1 inch chunks

Cover with an inch of water, bring to a boil, and reduce to a simmer until cooked through, and strain

Meanwhile, mix the mayo, mustard, vinegar, pickle juice, sugar, salt and pepper in a large bowl

Mix in the potatoes, onions, and pickles

Stir all ingredients together gently, and refrigerate for a few hours, or until cool. Serve and enjoy

-N