Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Mother, Cassandra Meroe Wimbs,
KwanzaaChefCMeroe@hotmail.comPotato SaladIngredients (use vegan versions): 3 pounds of white potatoes
1 cup of chopped celery
tofu chunks cut in the shape of egg halves or chunks seasoned with turmeric
2 tablespoon of chopped parsley - fresh if you can get them
1/2 cup of sliced or largely chopped white or green onions
3 tablespoons of lemon juice. I prefer squeezed
paprika to taste
1 teaspoon of mustard
salt substitute to taste
cayenne pepper to taste
2 tablespoon of vinegar
Directions:If you like it a lot then its called potatah salad.
All tofu is firm. cut as if they are boiled egg whites and season with turmeric, which makes them taste like egg whites. The egg/tofu is optional. Put into the refrigerator to chill under you are ready to add them to the potatoes.
Clean potatoes by scrubbing them. Then boil them in their skins until tender. Sticking a knife in easily means they are done.
Cut into 1/2 to 1 inch cubes. Add seasonings - onion parsley and celery.
Mix lemon juice, vinegar mustard together and chill. Then pour over potatoes mixture. Chill for 1/2 hour before serving.
Serves: 8-10
This sounds great! I have been looking for a recipe to take to picnics!
Archived comment by: veganstar5
