My favorite side dish in the summer months is potato salad. And let me tell you, when I make it for a barbecue everyone wants some. So, with some slight adjustments, I made to vegan-friendly for those who regularly couldn't eat the original recipe. I haven't made the first version since! I can't pinpoint the reason it's better yet, but it might be due to it's much less heavy taste.
What You're Going to Need:
- ½ a cup of soy milk
- ⅓ cup of sugar
- ¼ cup of vinegar
- 4 Tablespoons of Vegan Margarine (I use the brand Smart Balance Light Margarine, but any vegan margarine will work)
- 1 Tablespoon of cornstarch
- ¾ teaspoon of salt
- ¾ teaspoon of celery seed
- ¼ cup of chopped onion
- ¼ cup of Vegan mayonnaise. You can find Hellman's certified vegan mayonnaise at your local Walmart or Target.
- ¼ teaspoon of dry mustard.
- 8 medium potatoes.
The Prep Work:
Peel, boil until cooked fully, and then dice your potatoes. Let them chill in your fridge.
Cooking Instructions:
In a saucepan, combine your soy milk, sugar, vinegar, margarine, cornstarch, salt, celery seed and dry mustard. Cook and stir until thickened. Remove pan from heat, blend in onion and mayonnaise, then let that cool. Once cool add in chilled potatoes, folding them into the mixture until well mixed. Chill until serving. To serve, sprinkle the dish with a little paprika.
For added flavors, feel free to add dill or chives.
This recipe will make 6 to 8 servings.
