Mamas Vegan Southern Style Potato Salad Veeg Recipes

MAMA'S VEGAN SOUTHERN STYLE POTATO SALAD VEEG

Mama's Vegan Southern Style Potato Salad VEEG image

Provided by VEEG

Yield 12 Servings

Number Of Ingredients 10

Ingredients

3 pounds of red potatoes, or any other tender skinned variety - Use organic potatoes whenever possible, especially when eating the skin.
4 cups of organic vegetable broth or water
one batch of our Oil-Free Cashew Mayonnaise - For this dish, we added an extra clove of garlic to the mayo recipe. You could use a storebought mayo or another mayo recipe of your choosing but the nutritional content will differ from what we've shared here.
2 tbsp of prepared yellow mustard, or to taste
a bit of salt, to taste - We use this variety of sea salt in most of our recipes.
about 1 1/2 cups of chopped celery - Organic is always best when it comes to celery.
1/2 cup of chopped onion - Red onion looks especially pretty in this dish but any variety will do.
1-large dill pickle, chopped, or about 3/4 cup of chopped dill pickles - We like to use the large garlic infused type of dill pickles in this recipe though any pickle to your liking should work just fine.
one batch of our Vegan Hard Boiled Egg Crumble
optional paprika for a bit of color

Steps:

First, wash and chop the potatoes into manageable, bite-size, cubes and put them into a large pot. Cover the raw prepared potatoes with the broth or water and sprinkle with a generous dash of salt. Bring the potatoes to a boil, stir, and reduce to a simmer. Cook for about fifteen minutes or so or until the potatoes are just fork tender. Be careful not to overcook or your potato salad will have the consistency of mashed potatoes. Once the potatoes are cooked, drain and set aside a minute to allow the excess moisture to steam off.
While the potatoes are cooking, press the tofu for the Vegan Hard Boiled Egg Crumble and whip up a batch of our no-cook Oil-Free Cashew Mayonnaise. Once these items are ready, place half of the tofu egg crumble and all of the mayo in a large mixing bowl. By the way, if you prefer, you can make the mayo and egg crumble before cooking the potatoes. You could even opt to make the mayo and egg crumble hours or days ahead if you like.
Now, add the chopped celery, onion, and dill pickle to the mixing bowl and along with the cooked and drained potatoes. Stir gently to combine and taste to season with additional salt as needed. Transfer the salad to a serving bowl, top with the remaining egg crumble and sprinkle the center with a bit of paprika for color. This sprinkling of paprika is another nod to my Mom who would top her salad with slices of boiled egg sprinkle in lovely to look at, paprika.

Nutrition Facts : Nutrition% DV Calories Per Serving 180 Total Fat 6.7 g 10 % Saturated Fat 1.1 g 6 % Cholesterol 0 mg 0 % Sodium 312.2 mg 13 % Carbohydrates 24 g 8 % Fiber 3.3 g 13 % Sugar 2.9 g --- Protein 7.8 g 16 % Vitamin A 3 % Vitamin C 19 % Iron 13 % Calcium 6 %

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