Traditional potato salad, vegan-style, for a cookout side dish on Meatless Monday
Although we absolutely love vegan king Bryant Terry's pesto potato salad, sometimes you want something a bit more traditional to take to a picnic. This recipe is adapted from the original Betty Crocker version, but we use Vegenaise instead of mayonnaise and add some pickle, celery seed and dill for an extra kick.
Be warned: This creates an extreme amount of potato salad. If you're making it as a side dish, be prepared to eat spuds for days.
You will need:
1 5-pound bag potatoes (russet or Yukon gold are best for this adaptation)
2-3 cups Vegenaise (this is the creamiest, most mayonnaise-like of all the vegan versions, in our experience)
1 red onion
3-4 stalks celery
9 baby dill pickles (or 2-3 full-sized) -- about 2/3 cup chopped
2 tablespoons apple cider vinegar
2-3 tablespoons mustard
1/2 teaspoon dill
1/2 teaspoon celery seed
Salt, cracked black pepper and paprika to taste
1. Heat a large pot full of water -- you can either use a steamer basket or boil the potatoes directly in the water.
2. Peel the potatoes.
Place the peeled potatoes in a medium to large bowl full of cool water so they don't brown while you chop them one by one.