Monday, March 7, 2011
Classic Potato Salad with Asparagus
I was at a BBQ a few weeks ago and there was a classic creamy potato salad. I never really ate potato salad but I've been thinking about it since so decided to give it a go. Here's a vegan version of the classic potato salad, using asparagus instead of egg and some vegan alternatives for the creamy sauce.
What you need;
potatoes, asparagus, spring onion, pickles (a.k.a. dill cucumbers or gherkins), capers, fresh dill, Praise 97% fat free mayonnaise (vegan!), Tofutti Sour Supreme (Better than Sour Cream), crushed garlic, lemon juice
What you do;
I'm not using quantities because you can really make as much or as little as you like. It's a matter of how much tang you want = more or less capers, pickles and lemon.
Basically you boil the potatoes til just soft and let them cool (you don't want to overcook them or they'll just fall apart when you mix it up).
While they're cooking cut the spring onions and pickles into small pieces and chop the capers finely. Mix about 1 part Sour Supreme with 2 parts mayo in a bowl with crushed garlic and a bit of lemon juice to taste (don't go crazy on the lemon to start - too much lemon is hard to balance).
Steam the asparagus for about 2 minutes then refresh in cold water.
Once everything's cool, throw it all together and add finely chopped fresh dill. I put it in the fridge for a few hours before serving it so it's cold and refreshing.
Take it to your next BBQ and no-one will know it's vegan!