Vegan Potato Salad

July 2, 2008

Wendy Mc Crady, Tucson CSA member

4 large potatoes, baked or steamed whole

1 small onion, minced

Fresh refrigerator pickles (recipe below), diced

Vegan mayonnaise (Nasoya or Vegenaise)

Prepared mustard

2 tablespoons nutritional yeast

Salt & pepper

Peel skin from potatoes while still warm. Cut in small cubes and

place in a large bowl. Add onion and a generous splash of

pickle juice and toss well. The warm potatoes will soften the

onions just a bit to take off the sharp edge. Stir in pickles. In

small bowl, mix a heaping spoonful of mayonnaise with a bit of

mustard and the nutritional yeast. Toss with potatoes and season

with salt & pepper to taste. Chill well and serve.

Fresh Refrigerator Pickles

WendyMcCrady, Tucson CSA member

Here’s an easy way to use your cucumbers. They are so tasty

you’ll be eating them straight from the jar. Use them on your

4th of July burgers and chop them up for the potato salad, too.

6 cups sliced cucumber, peeled if skin is tough

1 cup sliced onion

2 cups white vinegar

3 cups sugar

1 and 1/2 tablespoons salt

2 teaspoons pickling spice

1 teaspoon celery seeds

1 teaspoon mustard seed

Heat vinegar, sugar, salt, and spices, stirring until sugar

dissolves. Boil about 10 minutes. Sterilize jars and lids with

boiling water. Fill jars with cucumber and onion slices.

Carefully pour in vinegar mixture. Store in refrigerator.

These will keep for several months. Note: strain leftover

vinegar liquid and mix with olive oil for a flavorful salad

dressing.