Date: Thu, 6 Aug 1998 08:43:43 -0700
From: Bloodroses@webtv.net (Audney R. Terry\) (string bean)
When I went vegan, I swore that one of the first adaptations I would make
would be potato salad so here is what I came up with. Since I am als a
"throw some of this, some of that in" cook, these measurements are very
approximate. Especially since one of the great things about potato salad
is that almost anything can go into it. Be creative!!!
Jerry's Potato Salad
2 lbs washed, cooked, UNpeeled small white and
or red potatoes (get them organic if possible!
1 c. fat free nayonaise
2 tbsp german mustard
1 medium onion, diced
1/4 c. chopped roasted red peppers (in a jar, NOT packed in oil!,
or you can roast your own
2 tbsp (or more) dill (fresh is best!)
lots of fresh ground pepper
salt to taste
boil the potatoes for about 8-10 minutes or until JUST tender (stick 'em
with a fork - if it goes in easily, they're done). Rinse with cold water
until you can handle them without burning your fingers. Dice into bite
size pieces and add everything else. Mix thoroughly and voila!
Now, you'll be tempted to eat this right away but if you cover it
and put it in the fridge and eat the NEXT day, you're really in for a
treat. My grandmother always said that potato salad was one of those
things thats always better the next day and she's right!
kwvegan vegan