Simple Potato Salad
Going on a picnic? Don’t leave home without this salad, which pares potato salad down to its marvelous essence. This is also excellent with grilled or broiled soyfoods or seitan, as in the menu accompanying Baked Barbecue Tofu and Peppers (page 141).
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
If you’d like to keep the skins on the potatoes, scrub them well. Microwave or bake the potatoes in their skins until done but still firm. Let the potatoes cool to room temperature.
Step 2
If you prefer to use peeled potatoes in the salad, slip their skins off when they have cooled. Dice the potatoes into approximately 6-inch chunks, and place them in a serving container.
Step 3
Combine the mayonnaise and mustard in a small bowl and stir together. Pour over the potatoes, add the remaining ingredients, and mix well. Cover and refrigerate until needed or serve at once.
An Abundant Picnic
Step 4
Simple Potato Salad (this page)
Step 5
Corn Relish Salad (page 45)
Step 6
Fresh bread
Step 7
Chickpea Spread (page 239)
Step 8
Baby carrots and cherry tomatoes
Step 9
Simple Summer Fruit Medley of your choice (pages 252 to 253)
nutrition information
Step 10
Calories: 168
Step 11
Total Fat: 4g
Step 12
Protein: 2g
Step 13
Carbohydrate: 29g
Step 14
Cholesterol: 0mg
Step 15
Sodium: 199mg
