-Tnuva-

A collection of favorite vegetarian recipes.

Picnic Potato Salad (K-Parve, Vegan) June 1, 2014

Filed under: Uncategorized — kshrgirl @ 2:44 pm

Via Nosh And Nourish

Ingredients

1 1⁄2 cup Walnuts
1 cup Water
1⁄2 cup Almond milk
3 pounds small white potatoes
1 yellow bell pepper
1 tablespoon minced onion (or sub fresh)
3 tablespoons Yellow Mustard
1 tablespoon brown dijon mustard
1 tablespoon Apple Cider Vinegar
2 tablespoons sweet relish
1 tablespoon fresh diced chives
salt and pepper to taste

Instructions

Soak the walnuts in a container with water at room temperature for 4 hours. Then, drain the water. Add the almondmilk and use an immersion stick blender (a regular blender will also work) to puree the walnuts.
Preheat oven to 425 degrees. Remove stem and seeds from bell pepper. Slice into big strips, then lay flat on a lined cookie sheet, with the outside skin of the pepper facing down. Roast for 20 minutes or until softened and lightly browned. Let cool, then, dice and set aside.

Chop potatoes into 3/4 inch cubes.
In a large stockpot, boil water (2/3rds full). When boiling, add potatoes. Let cook for 20 – 25 minutes. Potatoes should be soft enough to press with a fork, but not mushy.
Drain potatoes.

In a large mixing bowl, combine ingredients except the potatoes.
Once thoroughly mixed, add in the potatoes and stir.

Cool in fridge for 1 – 2 hours before serving.

Advertisement
 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s