This is the vegan version of my Mother-in-Law’s ultra tasty potato salad! Enjoy!!
Connie’s Famous Potato Salad
My mother-in-law makes the best potato salad anyone could eat! This is my vegan take on her awesome dish.
Equipment
- 1 Pot
- 1 Colander
- 1 Cutting Board
- 1 Knife
- 1 Garlic Press
- Measuring Spoons
- Measuring Cups
- 1 Large Mixing Bowl
- 1 Mixing Spoon
Ingredients
- 12-15 Small Potatoes These are approximately kiwi sized. You can use any size, but try to guess how many you need for approximately this many small potatoes.
- ½ cup Vegan Mayo
- 3 Zesty Dill Pickles, diced small If you prefer sweet pickles you can substitute them.
- 4 Medium Garlic Cloves, pressed
- 2 Tbsp Pickle Juice
- 1 Tbsp Prepared Mustard
- 1 tsp Celery Seed
- 1 tsp Black Salt (Kala Namak) Feel free to add more or less depending on how you like the taste of this salt.
- 1 tsp Black Pepper
Instructions
- Fill your pot half way full of cool water.
- Wash and cut potatoes in half. You can peel your potatoes if you prefer. If you are using larger potatoes, dice all the potatoes into similar sized larger chunks.
- Add the potatoes to the water and heat over high heat until the water starts to boil. (You can add 1-2 tsp of salt to your water for extra flavor.) Once the water is boiling, reduce heat to medium and cook the potatoes for 10-20 min. Test the potatoes after 10 min. You want them firm, but not raw. You should be able to just stab them with a fork, but they should be firmer than you would normal cook potatoes for mashed potatoes. If in doubt, remove a chunk, cool it under cold water briefly and try to slice it into bite-sized chunks. It should slice easily, the potato should not taste raw, and it should not turn into mashed potato. If it tastes raw, cook the potatoes few minutes more. If you get mashed potato, you should probably start over.
- While the potatoes are cooking, dice the pickles into smallish chunks.
- Once the potatoes are cooked, rinse them under cool water until cool enough to handle. You are trying to stop them from cooking by cooling them so you get less mashed potato.
- Once the potatoes are cooled, slice each chunk into bite-sized pieces. The size of these chunks is a personal preference. Just think normal potato salad size. If you get a few mushy chunks you can either add them or throw them away. A little mush adds to the creaminess of the salad.
- Place the potato chunks into the mixing bowl. Add all the remaining ingredients to the bowl. Slowly mix the salad by folding the mixture over itself. You want to be careful so you don't make too much mashed potato!
- Chill the potato salad in the refridgerator for 2 or more hours before serving. You really want to give this salad a chance for the flavors to develop. Overnight chilling is probably the best! Taste prior to serving and add extra salt, pepper, pickle juice or black salt to taste. Enjoy!
This post was posted in Salads, Uncategorized
Macaroni Salad
This delicious Macaroni Salad has been a crowd favorite for multiple family get-togethers. This salad uses basic ingredient, but it comes together beautifully into a crowd pleasing basic cold pasta salad. I hope that it will be as big a hit with your family as it has been with mine!
Macaroni Salad
This basic macaroni salad recipe is perfect for a summer potluck or a simple weeknight dinner!
Equipment
- Cutting Board
- Sharp Knife
- Medium to Large Pot
- Colander
- Small Bowl
- Large Bowl
Ingredients
- 16 oz Macaroni, Cellentani, or Pasta of your Choice
- salt
- 1 cup Pickles, Diced Use whatever pickle you prefer to eat. I use Vlasic Zesty Dills.
- 1 Red Bell Pepper, Diced
- 1 cup Celery, Diced
- ½ cup Red Onion, Diced very small
- 1 cup Peas, thawed in warm water
- 1 recipe Macaroni Dressing
Macaroni Dressing
- 12 oz Silken Soft Tofu, drained Do not use anything other than Silken
- ¼-⅓ cup Vegan Mayonnaise
- 1½ Tbsp White Wine Vinegar
- 1 Tbsp Lemon Juice
- 1 Tbsp Dijon Mustard
- 1 Tbsp White Sugar (+ 1 tsp)
- 1 tsp Celery Salt
- 1 tsp Ground Black Pepper
Instructions
- Fill your pot with water and add a tsp of salt. Bring to a boil. Add pasta and cook according to the instructions for al dente. Unless you like really soft pasta you want your noodles to be firm (not crunchy) so that as they chill they will not become too soft.
- Once cooked, drain and rinse your pasta until it is cool. Add the noodles to a large mixing bowl.
- While the pasta is cooking you can being to dice your vegetables. I recommend dicing everything but the onions into smallish, bite sized pieces. Unless you really like the strong taste of onion, you will want to almost mince your onions so that you don't get large chunks in each bite. Once diced, add the pickles, red pepper, celery, and onion to the large mixing bowl.
- Thaw your peas by filling a small bowl with hot water and adding the peas. When you are done cutting up the other vegetables, drain the peas and add them to the large mixing bowl.
- Add Dressing to your large mixing bowl (if you have not already done it) and stir all the ingredients together. You want everything coated in the dressing.
- Refrigerate your salad for at least one hour. I would recommend making this in the morning and chilling it until you are ready to eat it. Unless you like soft pasta, this salad is better eaten the day you make it. It will keep for up to a week in the refrigerator, and the leftovers are still tasty!
Macaroni Dressing
- Add all ingredients to a medium bowl and blend until smooth with a hand mixer. You can do this in your large mixing bowl before adding the other ingredients or in a separate bowl and add the dressing last. You could also use a food processor or blender but they are not necessary. You just want all of the ingredients thoroughly combined.
Notes
This recipe was adapted from a six vegan sisters recipe.
This post was posted in Salads, Uncategorized