Wednesday, September 1, 2010

The Betty Crocker Project - Season Finale : Potato Salad and other BBQ & Potluck Ideas

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Summer is wrapping up, and this weekend maybe the last time we light up the grill or pull out the picnic table until next spring. Of course, in Virginia we're suppose to be on the lookout for Hurricane Earl, so we'll see how these summer swan song BBQ plans turn out.

I feel like all the best Season Finales feature all-star cameos. So, just in time for Labor Day Weekend, here are our some of our favorite summertime recipes:
Don't worry - we're throwing Potato Salad in too!

Potato Salad
  • 6 Medium Sized Red Potatoes
  • 1 1/4 Cup Veganaise
  • 1 Tablespoon Cider Vinegar
  • 2 Tablespoon Yellow Mustard
  • 1 Teaspoon Braggs
  • 1/4 Teaspoon Lemon Pepper
  • 1/4 Teaspoon Lemon Juice
  • 3-4 Stalks Celery (chopped)
  • 1/2 Red Onions (chopped)
  • Pinch of Celery Seed
  • 1/4 Teaspoon Dill
  • 1 Tablespoon Fresh Parsley (chopped)
  • 2 Tablespoons Nutritional Yeast

Place Potatoes in a 3 quart pot. Add enough water to cover the Potatoes. Cover and heat to a boiling. Cook covered for around half an hour. With a slotted spoon, check on them regularly. Remove the Potatoes when they're soft and tender, but before they get mushy.

Drain the Potatoes. Once they're cool enough to handle, cut into cubes. Toss them in a bowl with the Celery and Red Onions. Let cool.

In a large bowl, mix all the Ingredients except the Potatoes and Veggies. Use a whisk to make sure it's smooth. Once the Potatoes and Veggies are room temperature, mix in the Veganaise mix and toss.

Cover and refrigerate for 4 hours. Make sure you serve it chilled... Veganaise is awesome til it gets warm.

1 comment:

  1. Thanks so much for the potato salad recipe. I made my first one since being vegan a couple months ago and although good, it seemed to be missing something (Of course, it was my first potato salad ever, so that may explain it). This recipe looks delicious and I can't wait to try it.