Dairy-Free Potato Salad Recipe With A Kick of An Unexpected Spice

This meat-free & dairy-free potato salad may have you dumping the normal & predictable conventional potato salad for sure.  In case your family holiday gatherings are anything like mine, individuals are asking “where's the potato salad” as soon as they hit the front door.  This vegan, Curried Potato Salad is a far cry from your everyday “yellow” or “southern style” potato salad that you've been served year end and year out.  Add a little spice plus a different flavor to your holiday menu.  Your guests will welcome the change! Vegan Curried Potato Salad Recipe: Potato Salad Dressing: Ingredients: ·Vegetable or Olive Oil for sautee ·Small chopped red onion ·1 chopped red bell pepper ·1/2 small finely chopped jalapeno pepper ·1 teaspoon celery salt ·1 teaspoon ground cumin ·1 teaspoon ground coriander ·1 teaspoon turmeric ·2 tablespoons of curry powder ·1 cup of raisins (make sure you soak them first in hot water) ·Fresh juice of 1 lime or lemon ·1 cup of Veganise ·chopped cilantro Video: Watch How To Prepare This Vegan Curried Potato Salad Dressing Directions: 1. In a small skillet, drizzle oil, over medium heat, and allow to get warm.  Add the onions, bell peppers, and jalapeno peppers.  Cook vegetables until they are soft.  Next, add the celery salt, cumin, coriander, turmeric, and curry powder.  Cook for about 5 minutes.  To de-glaze the pan and get the spices from the bottom of the pan, drizzle some lemon juice in the pan. 2.  In a food processor or blender, add the vegetable mixture and raisins.  Pulse until chopped and smooth.  Add half of the lime or lemon juice and the veganaise and cilantro and continue to pulse.  Next add the dressing to a bowl and add the remainder of the lime or lemon juice.  Stir well and refrigerate. Potato Salad Ingredients: ·1 pound of cooked and cubed red skinned potatoes ·1/2 pkg of drained extra firm tofu ·1/2 cup of raisins (make sure these have been soaked in hot water) ·Chopped cilantro (optional) Potato Salad Directions: 1.  In a large bowl, crumble the extra firm tofu (with your hands).  Next, add the cubed potatoes, raisins and cilantro and toss well. 2.  Next, add the dressing to the salad and mix well.  Refrigerate for at least 4 hours before serving. What dishes do you “traditionally” serve during the holiday festivities?  Is potato salad one of them? What are a few of your popular potato based meals?

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