Can anything be more nurturing than potato salad? These two recipes can accompany you to any food occasion

Potato salad is a winner isn’t it? It can be taken to share dinners, taken out on picnics, served warm, served cold, served the next day and I have known some to eat it on a sandwich. It is rare that I make it but when I do I make massive batches so I can add it to my lunch box and take the next day and the next.

Here are two very different potato salad recipes. The first one is one I have adapted from a recipe I saw for a Russian salad and the other is an unusual one that works exceptionally well and was created by Michael and Sam in module seven of the Vegan Chef and Lifestyle Training.

Potato Russian style

1 serve of soy mayo
3 tsp capers rinsed very well
3 dill gherkins cut up small
½ bunch dill finely chopped
4 potatos cut into cubes skin off (I personally don’t like the potato cut too small as I don’t like mushy potato salad)
2 cups of green beans cut on the angle in small pieces  
2 carrots  cut into the same sized pieces as the potato

Place the carrots in a saucepan of salted boiling water. Boil for 3 minutes then add the potato boil for 5 minutes then add the beans. Cook until potato is cooked through but not mushy. Drain from the water and add the capers, gherkins and dill. Mix through the mayonnaise.

Sam and Michael’s Potato salad

2 potatoes peeled and cut into cubes
2 sweet potatoes
1 cob corn – kernals taken off cob
½ bunch parsley finely chopped
¼ bunch mint finely chopped
2 to 4 tsp apple cider vinegar (or more if you think it needs it)
salt and pepper to taste
2 tsp olive oil

Place the potatoes in a saucepan of salted boiling water and cook for 2 minutes. Add the sweet potato and cook until both potato and sweet potato are tender but not mushy.  Cook the corn kernals in another saucepan for a few minutes. Mix the herbs with the oil and vinegar and pour over the potatoes and corn and mix in adding more vinegar and oil if needed.

Only a few places left!

Learn how to make delicious and well balanced vegan food by joining one of the foundation courses. There is one place left in the August 3rd to 5th course and four in  September 28th to 30th courses. Like many say this three day course is life changing. Come and change your life in a most positive way.  Please can you let others know about the course too, it will help me reach more people. Thank you in advance.

Please share with me your favourite potato salad recipe and I would love it if you share my recipes with others especially on social media.

With gratitude Veet
 

Categories:Salads

Tags:Potatoes sweet potato Corn carrots Mayonnaise

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