Reply To This Post         Return to Posts Index           VegSource Home

From:	Deborah (Recipes.vegsource.com)
Subject:	Deb's potato salad
Date:	June 28, 2009 at 8:59 pm PST

In Reply to: McAlister's potato salad posted by Carol Culver on June 23, 2009 at 2:18 pm:

Deb's Festive Potato Salad I

4 lbs red or white potatoes, boiled and diced
1 medium carrot, shredded
1 medium sweet onion, peeled and minced
Substitute for 4 hard-boiled eggs, diced
(optional) (recipe follows)
8 sweet pickles, chopped
1 cup vegetarian mayonnaise
1 Tbs minced fresh dill (or 1 tsp dried)
Salt and pepper

In a large bowl, combine potatoes, carrots, onion,
eggs, pickles,
dill, and mayonnaise.
Using two large spoons, toss gently but thoroughly
to combine.
Season to taste with salt and pepper.
Chill thoroughly.

----

Substitute for Hard-Boiled Eggs

1 lb fresh extra-firm or firm waterpack Tofu
1 quart water
1/4 cup white vinegar
Pinch of salt
Pinch of sugar

Cut Tofu into small dice.
Bring rest of ingredients to boil.
Add Tofu cubes.
Turn heat to medium-low, and simmer 15 minutes.
Let Tofu cool in liquid.
Drain well, and use in place of hard-boiled egg.

Equivalent to 6 hard-boiled eggs.

----

Deb's Festive Potato Salad II
(Use amounts to your taste)

Cooked diced potato (red potatoes are nice)
Chopped celery
Chopped bell pepper
Minced sweet onion (optional)
Shredded carrot (optional)
Chopped pickle (optional)
Sliced olives (optional)
Salt and pepper
Mayo of your choice

Mix all to taste.
Chill and serve.

VARIATIONS:

German Potato Salad: Add caraway seeds and chopped
onions.
Serve hot or cold.

----

Low-Carb, Low-Fat Version

Use cooked, diced cauliflower for half (or more)
of the potato.
Use low-fat or fat-free soy mayo.

----

Macaroni Salad

Make potato salad,
substituting cooked elbow macaroni for potatoes.

Reply To This Post         Return to Posts Index           VegSource Home