It’s Flesh-Free Friday! Is your belly rumbling? Well, we’ve got your fix. This week, we’re veganizing (or zombie-proofing?) a summer fave—potato salad! What’s so zombiefying about traditional potato salad? Well, it’s full of eggs, and who wants to eat the secretions (cough cough?periods) of another species? Not me! Let’s whip up this vegan version!
Mayonnaise with 1/2 cup Vegenaise
20 red skin potatoes, quartered
1/2 red onion, diced
1/4 cup chopped scallions
1/2 cup halved seedless red grapes
3 tsp. yellow mustard
1/4 tsp. pepper
2 tsp. dill
1/4 cup cilantro, chopped
Salt, to taste
- Boil the potatoes. Allow to cool. (I like to put them in ice water to speed up the cooling process.)
- In a very large bowl, combine the potatoes with the red onion, scallions, and red grapes.
- In a smaller bowl, combine the Vegenaise, mustard, pepper, dill, and cilantro and pour into the large bowl with the potatoes. Mix well.
- Add some salt if desired and you’re all done!
What’s your fave summer cookout food? Comment below and let us know!