Monday, July 18, 2011

Creamy Vegan Potato Salad

Enough with the sweets and desserts and rhubarb! Time to get back to some real FOOD!
This weekend our farmer's market had the most wonderful little red potatoes and I knew immediately it was time for potato salad! Add some beautiful radishes and dill from my Mom's garden and I have the makings of one of my FAVORITE summer salads...

Fairly basic, completely yummy, quick and easy potato salad. Everyone loves this and it's SOO simple!! Enjoy!!

Creamy Radish-and-Potato Salad

3 lbs. red potatoes, scrubbed
1/2 cup thinly sliced red radishes
1/2 cup chopped red onion
3/4 cup Vegenaise (or other vegan mayo)
1/2 cup Tofutti Sour Cream (or other vegan sour cream)
2 tablespoons dijon mustard
1 teaspoon each salt and pepper
3 Tbsp. chopped dill pickles
2 tablespoons chopped fresh dill
2 tsp. red wine vinegar

Cut potatoes into 1 inch chunks. Bring to a boil over medium high heat. Cook until potatoes are tender, about 10 minutes. Drain potatoes.

Toss hot potatoes with radishes and onions. Cool to room temperature.
Add in the Vegenaise, sour cream, mustard, salt and pepper, stirring gently. When potatoes cool down to room temperature, add in dill, pickles and vinegar. Taste and adjust seasoning.
Refrigerate at least 2 hours before serving, garnish with dill and fresh cracked black pepper.


Tofu Hunter said...

I usually blend up a can of garbanzo beans into my veganaise/pickle juice potato salad "sauce"... it's never been detected as such, but makes everything hearty and savory (and why not, a little healthier.) I love the idea of the radishes in yours!

Tofu Mom (AKA Tofu-n-Sprouts) said...

Oh that's a great idea with the garbanzos - I might try that some time if I don't have mayo! Sounds like it'd be good!!

Michele said...

the garbanzos is a good idea! your recipe sounds so delicious too! i have been wanting a good vegan potato salad :)