Potato Salad Deluxe
This deluxe potato salad makes a filling, satisfying, warm dinner. You can load it up with healthy veggies and make it a very well-rounded meal.
Ingredients
- 3 eggs
- 2-3 pounds potatoes about 8-10 medium potatoes -- Yukon Gold are great here
- 1 batch vegan, healthy replacement for mayonnaise — or sour cream">Beannaise - a quick homemade mayo replacer, or use 1/2 cup of mayonnaise -- but this recipe tastes much better and is healthier with Beannaise
- 1 medium stalk celery chopped (about 1/2 cup)
- 1-2 red bell peppers chopped
- Optional: 1 cup cashews
- Optional: cut-up tofu dogs
- Optional: quartered artichoke hearts
- Optional: asparagus cut into 1 inch pieces
- Optional: olive slices
- Optional: cabbage chopped small (uncooked is fine)
- Optional: spinach
- Optional: summer squash / zucchini
- Optional: spices herbs, fresh parsley, dill weed!
- Optional: chopped pickles
Instructions
- Put eggs in a pot of cold water. Heat to boiling; lower heat. Simmer for 15 minutes. Pour out the water, add ice cubes and cold running water. Peel the eggs. Chop them, or slice them twice with an egg slicer, slicing in two different directions.
- While the eggs are cooking, chop the potatoes into half-inch cubes. Put in a pot. Add enough cold water to cover the potatoes. Heat to boiling. Boil 10 to 12 minutes, until the potatoes pierce easily with a fork. Drain.
- While the potatoes are boiling, make the beannaise.
- Put all of the ingredients into a big bowl. Stir thoroughly.
- Serve right away, or chill it for several hours before serving.