
Peaceful Potato Salad
Fourth of July is only a few weeks away, and a potato salad that’s tasty and healthy is a welcome alternative to the usual barbeque spread. I’ve been working on this recipe for a while, and finally made it for the family. I also brought some over, along with my Vegan Farro Salad, to our neighbors, who had a baby girl this week (congrats again guys!). I got a thumbs up from everyone, so here it is for you.
Realistically, there is only so much preparation one can muster, especially when you have a family and a job. The aim of Food For Vitality is to create recipes that are delicious, quick ‘n easy, and healthy options to the usual calorie and preservative ridden food on offer. I call this recipe peaceful because it is vegan (dairy free), and therefore half the fat, full of nutritious protein, carbohydrates, and fresh veggies. You certainly won’t need to take a nap to get over this dish. In the next weeks, I will be sharing recipes that you can rock over the summer, and surprise your friends at how delicious a meat free meal can be.
Peaceful Potato Salad
6-8 small russet potatoes
1 cup cooked green peas
Vegan Mayonnaise
1 pack of silken tofu
2 tbls good olive oil
2 cloves minced garlic
juice of one lemon
1/2 tsp hing powder
sea salt and freshly ground black pepper
Garnish with fresh chopped chives
1. Cook the potatoes for 20-25 minutes, or until tender. Cool to room temperature. Peel off the skins, and cut each potato in half. You don’t want the pieces to be too small, or they will break up when mixing in the vegan mayo.
2. Using a high speed blender, blend all of the mayonnaise until smooth. In a large bowl, stir the peas into mayonnaise, then gently fold into the potatoes. Garnish with chopped chives and serve immediately. Serves 4-6
Is there a decent substitute for the tofu? Can’t eat it.. boo.
Hi there,
You can try plain yogurt. Season with a squeeze of lemon juice. sea salt, and freshly ground black pepper. Enjoy!
Peace,
Nicole