I know you can eat potato salad any time of the year, but the creamy chunks of potatoes reminds me of my childhood; sunny days and the smell of my dad cooking on a charcoal grill in the summer.
I think I was craving it the other day because I spent some time reflecting on my wonderful summer. I’m not too happy about losing daily splashes in the pool, sleeping in every day with my chipmunks, carefree days of competitive games of Trouble with Alvin, and endless hours of the boys building forts out of blankets and chairs.
Playing at the park every day after school to enjoy the last of the warm weather, is such a good way to help them unwind from a long school day and get ready for their homework.
On the bright side, I am looking forward to the new season because I want to explore vegan chili, stews, and soups (can’t wait to share!), sip on hot chocolate with my chipmunks, and cuddle with The Hubs on cold nights. I’m working on trying to see the bright side of everything. :-)
Potato Salad from The Health Promoting Cookbook by Alan Goldhamer (I found the recipe in Forks Over Knives: The Plant-Based Way to Health
Ingredients:
12 cups red creamer potatoes cut into 1-inch cubes
1 cup of vegetable stock
3 cups water
3 ribs celery, diced
2 carrots, diced
1 green or red bell pepper, diced
½ cup diced green onions
1 ½ tbsp dill weed
1 tsp basil
½ tsp garlic powder
½ tsp onion powder
½ cup Vegenaise (or other non-egg salad dressing) optional I added this because I’ve never had potato salad without salad dressing
Directions:
In a 4-quart saucepan, simmer the potatoes in the stock and water until tender. In a large mixing bowl, combine the remaining ingredients, and let stand to marry the flavors. When the potatoes are cool, mix all ingredients together and enjoy.
If you prefer, you can make this potato salad the way you’re accustomed to, just substitute vegan salad dressing for the traditional kind.
What part of the new season are you looking forward to?
