Classic Potato Salad

My mother in law makes the best potato salad I have ever had. Whenever she makes it, people rave about it and beg for the recipe. Her secret is the dill pickles she adds. The pickles provide a cool and salty crunch, which my husband loves. Since becoming vegan, I have worked on perfecting an animal free version of her classic potato salad. My husband loves this version now, too and I love that it is egg and dairy free - but still has those pickles.

Classic Potato Salad

Ingredients:

6 russet potatoes

1/8 cup lemon juice
1/8 cup olive oil
salt and pepper

3 stalks of celery
2 dill pickles

1/2 cup vegenaise or other vegan mayo
2 tsp yellow mustard

Directions:

Fill a large pan with water and set to boil. Wash and peel the potatoes and then cut them into bite sized pieces. Boil the potatoes until they have softened up and can be pierced with a fork. Don't over cook them, though, you don't want them to fall apart in your salad.

Drain the potatoes well and transfer them into a mixing bowl. Coat the potatoes with the lemon juice and olive oil. I learned this trick from my Fannie Farmer Cookbook. It coats the potatoes so they don't absorb all of the dressing. Add some salt and pepper and let the potatoes cool. I love old-timey cookbooks like that and read them for inspiration... and enjoy the challenge to veganize classic recipes.

Dice the celery and the pickles into small pieces and add them to the potatoes. Finally, combine the vegenaise and the mustard and fold the celery, pickle, and dressing into the potatoes. Taste and add more salt and pepper if needed.

Chill the salad before serving.

For 6 servings
Nutritional information from caloriecount.about.com

Nutrition Facts

Serving Size 273 g

Amount Per Serving

Calories  309 Calories from Fat  149

% Daily Value*

Total Fat  16.6g 25%

Saturated Fat  1.4g 7%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  415mg 17%

Potassium  903mg 26%

Total Carbohydrates  34.4g 11%

Dietary Fiber  5.6g 22%

Sugars  2.9g

Protein  3.8g

Vitamin A 2% • Vitamin C 75% Calcium 2% • Iron 7%

Nutrition Grade B+

* Based on a 2000 calorie diet