Right now my “wishful thinking” is going in the direction of nice warm weather, suitable for picnics! So today I thought I’d share a great picinic food – Potato Salad! One really nice thing about this recipe is that it contains no dairy products; therefore, the danger of spoilage and food poisoning is greatly reduced in a picnic situation. I’ve never actually had it go bad on me unless it was really warm and it sat out and open for over 8 hours. I don’t recommend doing that with ANY kind of food!
- 6 c. Russet or red potatoes, boiled and diced
- 2 stalks celery
- 1/2 c. black olives
- 6 green, pimento-stuffed olives
- 1/3 c. chopped red onion
- 1/2 to 2/3 c. soy mayonnaise – made with lemon juice
- Sprinkle of dill weed, fresh or dry
- 2 Tbs. vegetarian chicken-style seasoning
- 1 T. homemade Mustard (see recipe below)
Mix all ingredients thoroughly and season to taste with additional salt or seasoned vegetable salt. Serve chilled – served 4-6 people.
This Homemade Mustard is a wonderfully tasty and nutritious, non-irritating condiment. Use on burgers, in salads, anywhere that you would use regular mustard. It keeps in the refrigerator for many weeks (I have had it go months without spoilage).
Golden Garlic Mustard
- ¾ c. lemon juice
- ¼ c. soy flour
- ½ tsp. salt
- 1 ½ tsp turmeric
Blend above ingredients on highfor 15-20 seconds until creamy. Pour into a saucepan and cook over medium heat stirring constantly until thickened. Cool. Return to blender and add:
- 2 Tbs. chopped garlic cloves (do not replace with dry versions)
Whiz on high, slowly dribbling in-
- ¼ c. light olive oil
Continue to blend for one more minute. Put it into a 2 cup jar with lid and chill. Keep refrigerated.
Adapted from Country Life vegetarian cookbook.