Potato Salad

This Entree is creamy and delicious! I have never measured, but this recipe is so easy that is won't be hard to figure out.

Ingredients:

10 medium potatoes, cooked, peeled, and cubed

1 can olives, sliced

3/4 to 1 C dill pickles, diced small

(Or substitute dill pickle relish)

1 small onion, diced

Salt, to taste

Homemade mayo

Mayo Recipe

1 C unsweetened Silk soymilk

1 C canola oil

1/2 tsp salt

1/2 tsp onion powder

Instructions:

Put above mayo ingredients into a high-speed blender. Blend for one minute and then fold in 2 Tablespoons of lemon juice. You'll probably need to double this recipe for this potato salad recipe.

Mayo Tip: If you want this to mimic sour cream, just add another Tablespoon or two of lemon juice.

I've never measure the mayo for the potato salad so I'm not sure what to guess, but maybe 3-ish cups. Just add until you think it looks right. You can always all more mayo to the potato salad when you serve it if it has dried out.

Let sit a couple hours before serving so the flavors marinate.

ENJOY!

Comments

Potato Carrot Cheese

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Creamy Basil Dressing

This time of year I always have lots and lots of basil growing in the garden. I always make lots of pesto to freeze for the winter, and this year I started looking for a new recipe that I could use my basil in. This recipe is so delightful! It's fresh and tasty. We've used it on burritos and salad so far. It really makes my taste buds happy! Ingredients: 3/4 C water 1/3 C raw cashews 1/3 C olive oil 3 Tbsp nutritional yeast flakes 2 Tbsp lemon juice 8-10 fresh basil leaves 1 clove garlic 1/2 tsp onion powder 1/2 tsp salt Instructions: Place all ingredients into a high-speed blender, and blend until there are no gritty pieces of cashews, and everything is smooth and creamy. Serve chilled.

Amy's Happy Tummy

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