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.
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 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)
Chop pickles, onion, celery (if using).
Combine everything together; add salt and pepper to taste, mix well.
Keep in refrigerator until serving; enjoy.
* 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.