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

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Everyone needs to try this recipe. I could sit and dip chips in this cheese at every meal, I think. I like that it has lots of fiber and nutrients. It's a little cheaper than some recipes because the base is made from potatoes and carrots. It is bursting with flavor! Ingredients: 2 C cooked potatoes 1 C cooked carrots 1/2 C nutritional yeast, scant 1/2 C water (use from cooked potatoes and carrots) 1/3 C light olive oil 1 Tbsp lemon juice 2 tsp salt 1/2 tsp chicken-style seasoning 1/4 tsp garlic powder 1/4 tsp onion powder 2 oz pimientos Instructions: Put all ingredients into a blender and blend until smooth and creamy. Serve with chips, on broccoli, as macaroni and cheese, on lasagna. This is so very yummy!

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Amy's Happy Tummy

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