Wednesday, August 10, 2011
Simply Spiced Potato Salad
1/4 cup Vegenaise (or fave vegan mayo)
1 tablespoon of mustard
2 teaspoons of Mohhini Vegetable Blend spices (I get this at the farmer's market)
1 teaspoon of chili powder
Boil enough water to cover potatoes a large stock pot. Once water is boiling, add potatoes and let cook for 10 minutes. Drain water from potatoes and let them stand at for about 30 minutes to cool down. In the same pot with the potatoes (to save on dish washing time) mix Vegenaise, mustard and spices into the potatoes till they are coated. Let potato salad chill in a container with a tight lid in the fridge for a few hours. You can also eat it warm - Matt likes it this way!
Lately I have been making this dish for lunch for Matt and I even brought it to a potluck over the weekend. I bought these little plastic containers at the store that are great for a nice serving of hearty potato salad. I make it the night before and just throw everything together in the morning in his lunch bag.
I know most potato salads contain things like onions and olives...Matt does not like these things. He was not even sure about Vegenaise - but both him and Mar like it! Feel free to add anything you fancy. The spice mixture from the farmer's market punches up the color beautifully and makes it smell wonderful. The spice mixture is almost incence like on it's own - very nicely fragrant! I would check out the site and order some!