Vegan Potato Salad

Admit it, you're nuts for potato salad. Most of us are. I know a few strange individuals who aren't fans, but they probably don't like pizza either and that's just crazy. If you are in for a summer BBQ or if you're just wanting a little potato salad on your own this is easy and you probably have most of the ingredients already.

6 c golden or red potato, cubed, cooked, drained
2/3 c vegenaise
1-2T grainy mustard
1/3 c finely chopped onion
1 red pepper or stalk of celery (your call) for crunch, chopped
1 pickle finely diced
garlic chives, snipped (regular chives are fine too)

1. While the potatoes are cooking put all of  other ingredients into a large mixing bowl in the order they appear on the list, mix to combine.
2.  Add the drained and cooked potatoes and fold them in to combine.
3. Give yourself points for being a genius and making a two step potato salad.

Best Ever Baked Fries

I love potatoes. I am so glad they are vegan. What would this world be without fries? I love experimenting with baking my own fries. Here is one of my absolute favorite methods. They are great with these sloppy lentils.

1.5 lbs baby yellow dutch potatoes, quartered
2 T olive oil
1 tsp sea salt, fine grind
1/2 tsp garlic
1/2 tsp sugar
1 tsp ground cumin
1/4 tsp turmeric

1. Preheat your oven to 425 F.
2. Mix all of the dry spices together in a small bowl. In a larger bowl mix the potaotes and oil, toss to coat.
3. Pour the spice mixture over the oil coated potatoes and toss to coat.
4. Spread out on a cookie sheet and bake for 30-35 minutes. Open oven once to flip the potatoes.

Enjoy!

Potato and Leek Soup with Basil Oil

Recipe moved to Littlethingsarebig.com

Herbed Baby Potatoes

 

1 1/2- 2 lbs baby potatoes, halved
1/4 c chopped parsley
1/4 c chopped basil
2 scallions, thinly sliced
1-2 T olive oil
1 T red wine vinegar
1 T Dijon mustard
Salt and pepper to taste

1) In a large pot boil enough water to cover the potatoes. Toss the potatoes in the pot once the water is boiling
2) While the potatoes are cooking---in a large bowl combine the herbs, scallions, olive oil, mustard, red wine vinegar, salt and pepper. Whisk together.
3) Once the potatoes have softened up (about 10 minutes), check to ensure that they can easily be pierced with a fork, drain.
4) Add the drained potatoes to the herb mixture and toss to combine. Serve warm or cold.

Serves 4-6

~Maria Rose