I'm so excited to see my girlfriends today. The five of us have been besties since childhood and today we're meeting up with all of our children and husbands for a picnic in the park. Among us all we have vegetarians, an egg allergy, a nut allergy and they're all skinny minis who are calorie conscious sooooooo, when I offered to make the salads up for this lunch I had to become a little creative. I've made a green salad with strawberries and blueberries (no walnuts for this occasion) a bean medley salad and I've just tackled a made up on the spot eggless potato salad that actually turned out pretty amazing! I may just scoop a little dish out on the side before I go to keep for myself for tomorrow ;) Hoping they all like it too; I got up at 7am out of potato salad worry to make it!Vegetables:
Approx 20 fingerling potatoes, washed, peeled and cut into large cubes
1 quarter each of red, yellow, orange and green bell pepper cut small or one whole of any of those colours
3 stalks of celery cut small
2 green onions finely chopped
Dressing:1/2 cup Veganaise
1 cup Sour Cream
1/2 cup Dill Relish
1 tsp garlic powder
2 tsp Spicy Brown Mustard (Gulden's) or any prepared mustard will work
1 tbsp Nutritional Yeast
1 tbsp white vinegar
1 tsp coarsely ground pepper
1/2 tsp sugar
1/2 tsp salt
Dressing: Mix all of the dressing ingredients together and let chill in the fridge until the potatoes are cool and ready.
Vegetables: Boil the potatoes in salted water for about 10 minutes or until they soften (but not mushy)
Drain in a colander and while they are still hot, add the chopped peppers on top to let the steam soften them a little while the potatoes cool.
Once cool, transfer the vegetables to a serving dish, toss with celery, green onion and dressing. Let it chill in the fridge approximately 1 hour before serving to let the flavours blend.
