Vegan Potato Salad

I get so excited when I discover a healthier, delicious, vegan alternative to an old favorite food that is pretty terrible for you. Today's example is potato salad. Who doesn't love potato salad? But when it's chock full of eggs and mayonnaise, it's not exactly something you feel good about eating.

This potato salad is creamy, tangy, and fresh tasting just like the original picnic favorite. I am confident that you would be hard-pressed to tell the difference between this and it's artery-clogging, cholesterol-laden sibling.



"This is nice and creamy and a bit yellow, like potato salad with eggs in it. It’s adapted from a recipe in my first cookbook, The (Almost) No-Fat Cookbook, and it’s always a hit at summer potlucks." -Bryanna Clark Grogan


2 and 1/2 to 3 lbs. red or white thin-skinned potatoes, cooked til just tender and peeled under cold running water

2-3 T. brine from a jar of dill pickles

1 recipe Tofu Mayonnaise (Niki's Notes: you can find this recipe below the potato salad recipe on the website. I just used Veganaise because I had it, and it was easy. It turned out fabulous.)

2/3 c. chopped dill pickle

1 small onion, minced

1/2 c. chopped celery

1 T. nutritional yeast flakes

2 tsp. prepared Dijon mustard

1 tsp. tumeric

salt and freshly-ground black pepper to taste

Optional:

1/2 c. chopped red or green bell pepper

chopped fresh dillweed or some dry dillweed to taste


Dice or slice the potatoes, as you prefer them. While still warm, toss in the serving bowl with the dill pickle brine.

Mix in all the other ingredients, tasting as you go. The salad will need to be a bit runnier than you want it at first, but it soaks up the dressing and gets drier in the end. So, make sure that it’s moist enough. You can moisten it with more dill pickle brine, or just some white wine vinegar. Cover and chill til serving time. Garnish with dill.

I found this recipe on: www.bryannaclarkgrogan.com/page/page/661699.htm