Thursday, February 18, 2010

Traditional Yellow Vegan Potato Salad

Okay, so I went to visit my absolute favorite person this week.  Right now, I am sitting here composing this post on my laptop and she is actually posting vegan recipes of her own on her blog right now.  Let's just say we're both foodies, so we're full of Thai food, chocolate, and wine.  She's posting the risotto we made together for the Teese brand vegan cheese contest, and I am presenting you with my first experiment:  Vegan potato salad.  It's probably no surprise to you that I got all amounts right on the first try.  But it did not necessarily go off without a hitch either.  On the week that I had planned to make the potato salad, I had actually quadrupled this risotto recipe: Garlicky Risotto with Wild Mushrooms and Sage and somehow the number of servings it made increased exponentially so that by the end of the week, I still had half of the risotto left.  Meanwhile, my potatoes sat in their clear plastic bag, exposed to plenty of light, and not surprisingly, turned green full of solanine, and grew eyes. I decided to use them anyway!  (It really did not turn out too bad, and I did not notice any bitter taste.)  I guess the other mishap is that I put too much mayo in the version I made so I had my potatoes floating in the sauce.  Some people like it that way.  I reduced the Vegenaise for this recipe.

So here's the very first recipe for the "vegan recipe project":

Traditional Yellow Vegan Potato Salad
  • 2 large yellow or russet potatoes (yields approximately 4 cups of potato)
  • 1/2 medium yellow or sweet onion (yields approximately 1 cup of onion)
  • 1/3 cup Vegenaise, Nayonaise or other egg-free mayonnaise.
  • 1/4 cup sweet pickle relish
  • 2 Tbsp yellow mustard
  • 1 Tbsp apple cider or white vinegar 
Note on potatoes: I don't usually peel my potatoes, but typically eat them with the skins intact. If you wish to peel your potatoes, you can peel them with a peeler while raw before boiling or they should peel very easily by hand after they've been boiled and chilled.
  1. Place potatoes in a pot and cover so that they have at least half an inch of water above them. Bring water to a hard boil and turn the heat down to medium or just low enough that the potatoes will not boil over. Put a lid on the pot.
  2. Once an hour has passed, poke the potatoes once with a fork. The fork should go into the potatoes very easily and the potatoes should be soft enough that the fork would rather pull back out than lift the potato. Once they are done, remove the potatoes from the water and chill until nice and cool. (Probably another hour. I just go do some nice long chores or watch a movie.)
  3. Chop the potatoes into bite-sized pieces and place in a large mixing bowl. Mince the onion finely and toss in the bowl with the potatoes.
  4. Add the remaining ingredients, and toss the potatoes around to mix the mixture well until the sauce that the potatoes is in is a uniform off-yellow. Don't perform this step with hot potatoes -- the potatoes will absorb a lot of the mayonaise and may break down while you're mixing them with the sauce.
  5. Place the potato salad in the refrigerator for a couple of hours in order to allow the flavors to congeal. Serve when ready.
 
Not sure where to get Vegenaise?  Around here, I have several health food stores that carry Vegenaise such as Whole Foods, Vitamin Cottage, Trader Joe's, and my local coop.  If you're not able to locate Vegenaise, Nayonaise, or any other eggless mayonnaise, you can make your own.  For example: LadyVegan's take on Vegan Mayo

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