Vegan Potato Salad

July 2, 2008

Vegan Potato Salad

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.

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