Tuesday, October 19, 2010

Simple Potato Salad

I don't know about you, but when the weather starts to cool I start to crave root veggies. This is traditionally more of a summer dish, but potatoes stay in season all winter long, so why not? :) This is a great dish for guest and it's so simple, cheap and delicious. Enjoy!!!

Simple Potato Salad
Inspired by LeAnne and Louise's potato salad :)
Servings: 8-10 1/2 cup servings

Ingredients
2 1/2 lbs Yukon gold potatoes, peeled
2 large organic dill pickles, diced small (about 1/2 cup)
4 eggs, hard boiled, chilled, shelled, and finely chopped
3/4 cup Veganese
2-3 tbsp Dijon mustard
Pickle juice, to taste (about a tbsp)
Sea salt, to taste

Directions
  1. In a large pot add potatoes and enough filtered water to cover by an inch or two. On high heat bring water to boil and cook potatoes until just fork tender. Do not over cook.
  2. Once slightly tender, let potatoes cool then largely chop them
  3. In a small mixing bowl mix mustard, pickle juice and Veganaise together until desired spice is reached. More Dijon mustard will add more of a kick.
  4. In a large mixing bowl add chopped potatoes, eggs, dill pickles and toss with Veganaise mixture.
  5. Season with sea salt and serve
**Cooking tip - add a small amount of vinegar and sea salt to the water you are boiling your eggs in - this will make them easier to peel and will prevent the egg whites from seeping out of cracks



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