Veganredpotatosaladfromwholefoodscookbook Recipes
VEGAN RED POTATO SALAD FROM WHOLE FOODS COOKBOOK
I tried this recipe at a barbeque and was amazed! What is written is what I copied from the host's copy of The Whole Foods Cookbook.
Provided by BelovedRooster
Categories Spreads
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Quarter potatoes and steam for 20-30 minutes, or until tender.
- Toss vegetables in a large bowl with salt and pepper and set aside.
- While potatoes steam, make salad dressing: in a food processor, add mustard and oil and blend well.
- Add juice, vinegar, basil, and spices, processing until smooth.
- Once potatoes cool, add them to the bowl of seasoned veggies.
- Mix well.
- Drizzle in dressing and toss to coat.
- Most Excellent!
WARM GERMAN - AND VEGAN! - POTATO SALAD
This is an adaptation of an older German recipe - specifically, it's veganized! I modified it from the VegFamily website. It takes less than forty minutes, since the sauce is made while the potatoes cook. Enjoy!
Provided by White Rose Child
Categories Potato
Time 40m
Yield 5-6 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Bake the potatoes (microwaving is fine).
- While the potatoes are cooling, heat the oil in a skillet over medium. Add the vinegar and water, and increase the heat till this mixture is boiling. Stir in the sugar and flour, and stir constantly until it's thickened.
- Peel and chop the potatoes, and place in a serving bowl. Gently stir in the celery, onion, salt and pepper.
- Pour warm dressing over potato mixture. Sprinkle liberally with vegan bacon bits, if desired. Taste, adjust seasonings, and serve warm.
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