Momma’s Potato Salad – From NCH&G Magazine

Last week I ate my fair share of cake- a puppy mill survivor like me HAS to celebrate her 10th birthday! After savoring all those delicious treats (I sure did!), I’m craving something a bit more filling and nutritious than dessert. A girl can’t live on cake alone, no matter how tempting that sounds. I’m going to beg Mother to make me some potato salad (although I’ll probably have to share with humans and bratty brothers alike). Just looking at this recipe made my tummy rumble! How am I supposed to take a nap with this craving?!

3 lbs. unpeeled potatoes (white, red rose or russet) cut into ½ or ¾ cubes
6 celery stalks, cut into 1/4 inch pieces
1 large onion, cut into 1/4 inch pieces
1 cup 1/4 inch diced sweet gherkins
1 4oz jar sliced pimentos, drained
1/2 cup vegan sour cream
1/2 cup plain vegan yogurt
1 Tbsp Dijon mustard
Salt and freshly ground pepper

Cook potatoes in large pot of boiling salted water until just tender – 4 to 5 minutes.
Drain and transfer to large bowl and cool completely.
Add next 8 ingredients to potatoes and toss well.
Season with salt and pepper.
Transfer to a container with a tight-fitting lid.

This entry was posted in Bea's Vegan Recipe Box, Vegan Recipes and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>