Guest guest Posted February 7, 2006 Report Share Posted February 7, 2006 This is a wonderful potato salad recipe that i enjoyed during the summer last year. This year when the farmer's market downtown starts selling fresh chives, i am looking forward to trying this salad again with vegan substitutions i have learned about and love using: Vegennaise for the mayo and Tofutti sour supreme for the sour cream. i bet it will taste just as good. Lady of Shallots Potato Salad 3 pounds red potatoes, unpeeled 3/4 cup sour cream 3/4 cup mayonnaise 2 Tbs. vinegar 3/4 tsp. dry mustard 1/2 tsp. sea salt, or to taste 1/4 cup snipped fresh chives 1/4 cup fresh minced parsley 1/4 cup finely minced shallots Boil potatoes in salted water for 15 to 20 minutes, until tender but still firm. Drain and rinse under cold water. Refrigerate until cold. Cut potatoes into cubes and set aside. In a medium bowl, blend sour cream, mayonnaise, chives, parsley and shallots. Fold the potatoes in carefully, just to coat. Cover and refrigerate for at least 2 hours. Garnish with a few more chopped chives if desired. Yield: 8 servings ~ pt ~ When the sense of distinction and separation is absent, you may call it love. ~ Nisargadatta Maharaj Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2006 Report Share Posted February 7, 2006 This looks fabulous! Thank you for sharing. Denise On 2/7/06, ~ PT ~ <patchouli_troll wrote: > > This is a wonderful potato salad recipe that i enjoyed > during the summer last year. This year when the > farmer's market downtown starts selling fresh chives, > i am looking forward to trying this salad again with > vegan substitutions i have learned about and love using: > Vegennaise for the mayo and Tofutti sour supreme for > the sour cream. i bet it will taste just as good. > > Lady of Shallots Potato Salad > > 3 pounds red potatoes, unpeeled > 3/4 cup sour cream > 3/4 cup mayonnaise > 2 Tbs. vinegar > 3/4 tsp. dry mustard > 1/2 tsp. sea salt, or to taste > 1/4 cup snipped fresh chives > 1/4 cup fresh minced parsley > 1/4 cup finely minced shallots > > Boil potatoes in salted water for 15 to 20 minutes, until > tender but still firm. Drain and rinse under cold water. > Refrigerate until cold. Cut potatoes into cubes and set > aside. In a medium bowl, blend sour cream, mayonnaise, > chives, parsley and shallots. Fold the potatoes in carefully, > just to coat. Cover and refrigerate for at least 2 hours. > Garnish with a few more chopped chives if desired. > Yield: 8 servings > > ~ pt ~ > > When the sense of distinction and separation is absent, > you may call it love. > ~ Nisargadatta Maharaj Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.