Wednesday, March 6, 2013
We weren't having a picnic, barbecue, or potluck -- typical places you might see potato salad -- but we really just wanted potato salad. I've made this recipe several times before and it never fails. It's from The McDougall Quick & Easy Cookbook and you can modify it as much as you want, but this time I followed it exactly. Well, I did add carrots and cucumbers, but that was even suggested in the book as a helpful hint.
Here you go. I recommend you make this easy and delicious salad NOW. Yummy.
(Courtesy Dr. McDougall)
2 pounds small red potatoes, cut into chunks
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup chopped green onions
1/2 cup fat-free [vegan] mayonnaise
1 tablespoon mustard
1 tablespoon rice milk
1 tablespoon parsley flakes (I didn't have these so I used Italian Seasoning)
1/2 teaspoon honey
1/4 teaspoon dill weed (I used fresh)
1/2 teaspoon salt (add more or less to taste)
Freshly ground black pepper to taste
"Place the potatoes in a pot wit water to cover. Bring to a boil, cover and cook over medium heat until just tender, about 20 minutes. (Don't let them get too soft.)
Meanwhile, combine all ingredients for the dressing in a bowl. Set aside
When the potatoes are done, remove from heat and drain. Add the onion, celery, and green onions.
Pour the dressing over the vegetables and mix well. Serve warm or refrigerate up to 24 hours before serving."