Skip to main content

Summer Nights

When I think of warm summer nights I think of good times on the back porch: firing up the BBQ, fresh summer fruit, cool beverages, good conversation, good friends... and potato salad. Potato salad is one of those classic summer dishes that everyone enjoys. Unless for some reason you hate potatoes and in that case you must be from another planet. But I can't help you there...

Jumping into a lifestyle of no dairy products had me wondering if I would ever be able to find a replacement for my beloved potato dish.  But when there's a will, there's a way. And I made sure I found my way back to a delicious, flavorful, healthier potato salad. After a lot of recipe searching and testing I found the perfect combination of ingredients to make one of the best potato salads I have ever had. Not only is this recipe perfect for summer nights, but it's perfect to pack up in tupperware and take on a picnic, bring to a potluck or to have just because it's so darn good. Enjoy!


Creamy Potato Salad

8-10 medium red potatoes
1/2 cup vegan mayonnaise (My favorite is Vegenaise-Original) 
4 Tblspns yellow mustard
2 Tblspns distilled white vinegar
1 medium red onion, chopped 
1-2 pickles, chopped into small pieces
1-2 Tblspns pickle juice
Salt and pepper to taste
Paprika
*Optional: 1/2 cup chopped celery 
I personally dislike celery but if you are a fan you are more than welcome to add it

Directions:
Leaving the skin on, cut the potatoes into cubes and toss into a large pot of water. Bring the water to a boil and cook potatoes for 8-12 minutes, until fork tender. Be careful not to overcook.
Drain and let cool completely. In a large bowl, combine the potatoes with the remaining ingredients and mix well. Sprinkle paprika on top and chill in the fridge or serve right away.




Comments

Post a Comment

Popular posts from this blog

Freezer nomz!

No recipes or photos to post today, but just wanted to write something to get back into the habit!
Today was a short day at work so i decided to come home and make up some noms. I'm preparing some dishes specifically to freeze for my boyfriend's kids. They come on the weekends and i like to make some foods in advance so that my boyfriend can utilize his time with them and not have to worry about cooking. With four kids it can be slightly daunting to have to worry about "what's for dinner?" So, i try to help him out. Today i made a couple pizza pasta casseroles. I already popped them in the freezer and now i'm going through the pantry and pulling out some things to throw into the crockpot for a vegan chili. Then before they come for the weekend i'll bake up some cornbread for them to have with it. Last time i made it i grated up a couple zucchinis to hide in there since the kids don't love all veggies. So i figure sneaking some in there never hurts. Pl…

The road to healthy

In our home, my husband and I try to keep a healthy, balanced diet. We base our meals around a plant-based, whole foods diet and try to keep too much processed food out as well. I can't say that we are technically vegan, but that's how we eat about 90% of the time.

I'd say we've come a long way though considering that my husband used to be known as one of the most carnivorous people that our friends and I knew. When we started dating I did not cook. A lot of our friends laugh at this because now I'm a cooking machine! At first i just made whatever recipes sounded good, whether they contained meat and dairy or not. Then after a few years I started taking more interest in my health. With a lot of help from my dear friend Grace, I became interested in the vegan diet. I set out to eat healthfully for one month. At first I was doing great, but after about 1 1/2 weeks in i started to feel light-headed and not very energized. I talked to Grace about getting the right nutr…

Quick Veggie Roll-ups!

It's hard to eat healthier when you think of having to make something. So, the best thing I found to do is prep some veggies ahead of time. Sure, you have to take a little time to do that, but it's really not that hard and you can prep enough for a few days or even an entire week!

I went to the store yesterday determined to emerge with nothing but tasty, healthy snack options. I came out with these amazing, flavorful spinach onion tortillas, a one pound box of organic spring mix, carrots, one yellow bell pepper, one bunch of green onions, avocados, these beautiful "brown" tomatoes (which are more deep red/purple than brown) and roasted red pepper hummus. My plan was to have veggie wraps of different variations for snacks throughout the week. Also, this stuff all travels well so I can always pack of a quick lunch to have in between jobs. It's great!



Now, you're probably thinking, "Ok, what would even need prepping?". Well, not a lot, and that's …