Potato Salad

First, an apology; I’m so sorry I’ve not been able to post the past two weeks.  Our family reunion was this past weekend and the two weeks before I pure craziness and I was not able to get any posts completed.

This is one of the potluck food I took to our reunion (the other was the Non-Dairy Mac N’ Cheezz).  I tried two different “Mayo” with this recipe – Just Mayo and Vegenaise [grapeseed oil based].  Both tasted fine; texture was slightly different – the Just Mayo was a little more like a dressing than the Vegenaise – the Vegenaise was textured more like real mayo.  I’d use both of them again.

Mayo Choices: Vegenaise Just Mayo
Mayo Choices:
Vegenaise
Just Mayo

2 pounds potatoes, cubed, about 1″ each (I prefer red, but most any will work)

3 boiled egg whites*

1/2 c mayo (See note above on the mayos I used)

4 baby kosher dill pickles

2 tbsp mustard of choice (I love French’s)

1 stalk celery (optional)

1/2 of a small onion, chopped

salt, pepper – to taste

 

Boil eggs until cooked through; cool; peel & chop.

Boil Eggs

Boil potatoes until fork tender but not mushy (unless you like mashed potato salad – yes, it is a way to prepare – at least in my family)

Cube Potatoes - about 1 inch pieces (peeled or unpeeled)Boil Potatoes until tender but not mushy

Chop pickles, onion, celery (if using).

Peel and chop boiled egg whites (or eggs, if using whole) Chop four baby dill pickles (or sweet if that is your preference)

Combine everything together; add salt and pepper to taste, mix well.

Combine everything Mix Well

Keep in refrigerator until serving; enjoy.

Potato Salad

* for vegan – omit the egg whites; firm tofu might make an okay substitution for the texture; if you make it with tofu, let me know how it turns out.

What is your favorite picnic food?  Comment & let me know.

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