FOOD FOR THE SOUL: Easy vegan potato salad

Easy vegan potato salad

Recipe by
CHEF STACEY DOUGAN

For those of you who have been looking for a delicious and easy potato salad, here you go. This one is light, and uses only the freshest ingredients.

Ingredients: (Serves 6)

• 10 red potatoes, washed and cubed
• 1 cup nondairy mayonnaise (Vegenaise is the best)
• 1/2 cup vegan sour cream (Vegan Gourmet is the best)
• 1/3 cup sweet dill pickle relish
• 1 tablespoon dijon mustard
• 1 tablespoon yellow mustard
• 1 tablespoon stone ground mustard
• 11/2 teaspoons sea salt (or to taste)
• 1 pinch cayenne pepper
• 1/8 teaspoon smoked paprika
• 2 tablespoons scallions, chopped fine
• 2 tablespoons fresh parsley, chopped fine
• 1/4 cup maple smoked tempeh or Fakin’ Bacon
• 1 tablespoon vegetable oil

Preparation:

Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to mediumlow. Add 1 teaspoon of sea salt and simmer until tender, 15 to 20 minutes. Drain and set aside.

Stir together the nondairy mayonnaise, sour cream, dijon mustard, yellow mustard, stone ground mustard, cayenne pepper and smoked paprika in a bowl. Set aside.

Heat skillet and brown the maple smoked tempeh. Set aside to cool. In a bowl, add the potatoes, mayonnaise/mustard mixture, scallions and 1 tablespoon fresh parsley. Crumble the maple smoked tempeh and add to mixture. Mix well until the potatoes are all coated. You can serve this warm or cover and refrigerate. Garnish with fresh parsley before serving.

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