My parents make an awesome redskin potato salad...heavy on the hardboiled egg and mayo. Potato salads are a summer BBQ staple, but I didn't think just substituting vegenaise for the mayo and eliminating the eggs would do the job. So I decided to look for a vinaigrette-based potato salad. I adapted this recipe from Gourmet and I couldn't have been more pleased! (Neither could my non-vegan husband and parents, who loved it too!)
Salt n' Vinegar Potato Salad
adapted from Gourmet
- 4-5 green onions (scallions), chopped
- 1/2 cup plus 2 tablespoons cider vinegar
- 2 teaspoons salt
- 3-4 lbs. baby redskin potatoes, boiled (or microwaved), cut into quarters
- 2 to 2 1/2 teaspoons Old Bay seasoning*
- 1 T agave syrup
- 3/4 cup extra-virgin olive oil
I brushed the zucchini strips with a mixture of:
2T olive oil, 1T Italian seasoning and 1-2T white wine vinegar.
|white button mushrooms, red pepper, green pepper, pineapple, and sweet onions. Brush w/ olive oil and add salt and pepper before grilling.|
|Our rustic, cinder block grill.|
This was a refreshing, healthy and filling meal. A great way to end a busy summer day!
I hope you'll try the potato salad...and let me know how you like it.