Christian Vegetarian Association
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Christian Vegetarian Association Presents:
The Best Picnic-Style Vegan Potato Salad
•1 lb potatoes,
cleaned but not peeled
•1/4 cup vegan mayonnaise (Vegenaise)
•1 Tbsp dijon mustard
•1/2 tsp. salt
•1 tsp. ground dill
Tbsp. lemon juice
•1/4 tsp, white pepper (or black if you don't
•1 red onion, chopped
•2 celery stalks, chopped
•1 dill pickle, chopped (optional)
the cleaned potatoes into bite sized pieces and place them in a
steamer basket over high heat. Most people like to boil potatoes for
potato salad, but I feel like steaming them retains more nutrients,
and it cooks with the same texture.
While the potatoes are
cooking, in a large bowl, combine the mayonnaise, mustard, salt,
dill, lemon juice, and white pepper. Stir until everything is well
mixed. Then add the onion and celery and pickle, if adding.
When you can stick a fork into a piece of potato and it has no
trouble piercing it (but before it falls apart with a touch of the
fork), remove the potatoes from the heat. Depending on the type of
potato you use, this could take from 10-15 minutes.
Sprinkle the potatoes with a dash of salt and then gently add them
to your mayo mixture. Fold the potatoes into the mixture and taste
to see if it needs more salt or pepper.
Allow the potato
salad to cool and then refrigerate for at least 5 hours, or
overnight. The more time you allow the potatoes to soak up the
flavor, the better.
This vegan potato salad recipe will
stay fresh in the fridge for about 3 days, if it makes it that long.
Your question and comments are welcome
Copyright 2008 © Christian Vegetarian Association. All rights