VEGAN, GLUTEN-FREE POTATO SALAD

Today we're heading to a big family barbecue. But we won’t be left out at all, because I’m bringing my delicious vegan potato salad, plant-based burger patties, pre-seasoned with BBQ, and vegan, gluten-free buns. I honestly don’t think anyone would notice that this potato salad is different from their usual.



INGREDIENTS

6 to 8 White or Russet Potatoes, washed, quartered, and cooked

1/4 to 1/2 of a large sweet onion

4 of the tenderest celery stalks, finely chopped

1 small, or 1/2 medium carrot, scraped and grated

1 package frozen peas

6 or 7 raw mushrooms

1 cup (give or take) Hellmann’s Vegan Dressing & Spread

Yellow mustard

Salt

Pepper

Paprika


HOW TO

It’s so easy! Boil the potatoes. Don’t cook them too soft, you want them just barely fork tender. Drain and rinse in cold water so they don’t continue to cook. When cool, pinch off the skins, and cut them into smaller pieces of the size you like. I do about 1 & 1/2 inches. Add to big bowl.

Cook the peas, again do not overcook. Rinse in cold water immediately. Add to potatoes.

Dice the onion, celery, and mushrooms as small as you like. I go tiny for onions & celery. I leave the mushrooms a little bigger. Their texture is so much like a hard boiled egg that they fill that gap. Add these to the big bowl.

Scrape the carrot, then grate it right into the bowl until you think there’s enough.

Scoop in the Hellmann’s or Veganaise of your choice and store carefully. Not too much. Then squirt the mustard over the top, just make a zig zag across the surface and that’s enough. Stir a little more. Add salt, pepper, paprika. Now give it a really good stir to mix everything up.

Taste. Add whatever else you feel it needs.

FINAL TOUCH

Pour into a clean serving bowl, and sprinkle the top with more paprika. Cover with anything but plastic wrap, and refrigerate until ready to serve.


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