Real potato flavor, but far less rich than conventional potato salad. To make this suitable for vegans (people who eat no animal products whatsoever), use Vegenaise, Sour Supreme, and vegan bacon bits.
This recipe makes two generous servings. If you want to make enough for a family barbecue, buy a 5-pound bag of potatoes. Peel and the cook the entire bag. Then increase the rest of the ingredients as follows: 1/4 cup each of lemon juice. mayonnaise, and sour cream; 1 teaspoon each of salt and pepper; 1 big bunch of green onions; and 4 slices of bacon. Feel free to add an extra tablespoon of mayo or sour cream if you want a creamier dish.
INGREDIENTS
- 1 pound small red potatoes, peeled
- 1 tablespoon fresh lemon juice
- 1-2 tablespoons mayonnaise or Vegenaise
- 1 tablespoon sour cream or Tofutti Sour Supreme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 green onions, chopped, tender part of green only (optional)
- 1 slice bacon, cooked until crisp and crumbled, or 1 tablespoon vegan bacon bits (optional)
Simmer the potatoes in a big pot of boiling water until soft but not mushy. This can take anywhere from 18-30 minutes, depending on the size of the potatoes and how fresh they are. A fork should pierce them easily, but they shouldn’t fall apart into mush.
While the potatoes cook, measure the lemon juice, mayonnaise, sour cream, salt and pepper in a non-reactive mixing bowl. Whisk with a fork, set aside in the fridge. When the potatoes are done, drain, run some cold water over them, then let them cool until they’re at room temperature.
Mix the potatoes with the dressing, add the chopped green onion and crumbled bacon.
2 servings – easily multiplied.