Wednesday, January 28, 2015

Vegan Potato Salad

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So here's the thing. My mother-in-law makes the MOST DELICIOUS potato salad ever. The kind that once you've had a bite, you can't stop eating it. And then before you know it, you've eaten the whole bowl and feel like a total sack of potatoes (but it was still totally worth it). And let me mention, I'm not usually a potato salad kinda person. Never have been. That is until I tasted hers. 

However, I try to be a good vegan and am forced to kindly (and regrettably) turn down any offer for this heavenly food. Because it is so not vegan. BUT thanks to ingenious folks out there that make vegan substitutes for staple condiments like mayonnaise, we were able to create a vegan version of her potato salad that is JUST as satisfying as the real deal. And partially guilt free! It still contains quite a bit of fat but.... you sacrifice sometimes. This stuff is so good, that I just had to share for any fellow vegan/potato salad lover out there! So here it is: 

Ingredients: 
6 russet potatoes, whole
1-2 whole pickles (I like to add a little extra because I love pickles)
1/4-1/2 onion, finely diced
3 cloves of garlic, finely diced (you can also use garlic powder)
1/4 tbsp salt and pepper 
1/2 cup Vegenaise (to start out) 
1-3 tbsp of mustard (the condiment, not the spice)

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The recipe is pretty flexible, you just kind of keep adding until it reaches the taste you prefer. But it's super easy and did I mention delicious? 

Directions: 

1. Place your whole potatoes (skin and all) in large pot and cover with water. Bring potatoes to a boil, reduce to simmer and cook until soft (usually takes about 20 minutes-hour). You can tell they are ready when you can easily stick them with a fork. 
 
2. Drain, rinse, and let cool until you are able to handle them. About 20 minutes. 

3. Peel skin off potatoes, either with a peeler or your hands, whichever is easier. Chop into 3/4" cubes. 

4. In large bowl, mix potatoes, pickles, onion, garlic, and salt/pepper together. 

5. Start off with 1/2 cup mayo, stirring until well mixed. You can add more until it reaches desired consistency but sometimes this is enough. 
 
6. And last, add the mustard to your preference. I just started with a squirt, mixed, tested, and would add more depending on what I thought. 

7. You can definitely eat it warm but it's best chilled overnight to let the flavors kind of sink in a bit more. And then enjoy! 
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This is a special occasion food for us. Because once we make it, it usually doesn't last more than 1 sitting. I seriously can't stress enough about how absolutely tasty this potato salad is. Alright, alright! Happy Hump Day, ya'll! 

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