This Week's Menu
Angelique
Many people probably think that potato salad is unhealthy but in reality it's not. It's what we add to the potato salad that make it unhealthy.
Mom
You know Ange you are absolutely correct about that. We put so much unnecessary things in our salads. Like the ever so popular Bleu Ribbon Potato Salad sold at that "natural food market" loaded with bacon, bleu cheese, sugar, etc it's just a heart attack waiting to happen!
Angelique
I can't understand why it's so popular just tasting that bacon and bleu cheese was very unpleasant to my taste buds.
Mom
There's a lot of taste buds out there who love that potato salad, that's why I'm offering a healthier version of it.
Angelique
Yeah well they can just keep packing on the lbs me I'm going with your potato salad. I actually like the vegan one the best. Folks you should really start making your own vegan mayo, it's simple and easy to make and taste so much better than traditional mayo. Throw a chipotle pepper in it and even Hellmans can't make a better mayonnaise.
Mom
So folks, here it is: The New Age Bleu Ribbon Potato Salad.
Soulful Eating!
Angelique & Joyce
Bleu Ribbon Potato Salad
6 – 8 Servings
Ingredients
3 pounds red potatoes cut into 1” dice
1 bay leaf
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon pepper
2 stalks celery, chopped
1 medium red onion, chopped
½ bunch parsley, coarsely chopped
6 ounces gorgonzola cheese
¼ cup vegan mayo
¼ cup fat free sour cream
Method
Wash potatoes and scrub with a vegetable brush, cut off any bad spots or blemishes, but do not peel. Cut potatoes into 1” dice.
Place potatoes and bay leaf in a pot of cold water and bring to a boil. Boil until potatoes are just fork tender about 13 minutes.
Thoroughly drain potatoes, discard bay leaf and place potatoes in a bowl.
While potatoes are still hot, season them with salt and pepper then mix in the white wine vinegar.
Spread potatoes out to cool on a sheet pan [cookie sheet] and let them sit for about 15 minutes on the counter before placing them in the refrigerator. Let potatoes cool in refrigerator uncovered for 30 minutes.
Once potatoes have cooled down, add in all vegetables and mix thoroughly then add the cheese, mayo and cream and mix thoroughly.
Cover, return to the refrigerator until salad is cold.
6 - 8 Servings
Ingredients
2 ½ lbs russet potatoes cut into 1” cubes
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon paprika
1 medium onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 celery stalk, diced
1 small carrot, grated
½ cup sweet pickle relish
1 tablespoon Dijon mustard
½ cup vegan mayonnaise
Method
Peel
and cut potatoes into 1” cubes. Place diced potatoes in a pot and pour
in room temperature water that covers the potatoes by at least 2 inches.
Bring the uncovered pot up to a boil and let potatoes boil rapidly for 3
minutes. Reduce heat to medium, put a lid on the pot and let potatoes
continue to cook covered and undisturbed for 5 minutes or until they are
tender ( usually take 8 - 10 minutes).
Drain potatoes and while they are still hot, season with salt, pepper and paprika.
Spread
potatoes out on a sheet pan [cookie sheet] and let them cool to room
temperature about 15 minutes. Then refrigerate uncovered in order for
them to cool down for 30 minutes.Place potatoes in a bowl and thoroughly mix in all the remaining ingredients.
Cover bowl and refrigerate until salad is cold.
6 Servings
Ingredients
2 ½ lbs russet potatoes cut into 1” cubes
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon paprika
1 medium red onion, diced
4 sweet pickles, diced, fine
1 tablespoon Dijon mustard
¼ cup vegan mayo
Method
Peel and cut potatoes into 1” cubes. Boil in water until fork tender about 13 minutes.
Drain potatoes and while they are still hot, season with salt, pepper and paprika.
Spread potatoes out on a sheet pan [cookie sheet] and let them cool to room temperature about 15 minutes.
Place pan in the refrigerator uncovered for approximately 30 minutes.
Place pan in the refrigerator uncovered for approximately 30 minutes.
Once potatoes are cool, transfer potatoes to a bowl, mix in all the remaining ingredients.
Cover bowl and refrigerate until salad is cold.