November 19, 2009

Mom's Special Potato Salad

Mom's Special Potato Salad
1 cup vegan mayonnaise (add more to make more creaminess)
3 large potatoes, boiled, peeled and cubed or sliced
1 can pickled beets, and diced or sliced with juice
1 can peas, drained
1 red/purple onion, diced
1/2 green bell pepper, diced
1 garlic clove, minced
salt (or salt substitute) and pepper to taste and any other seasonings you like
1/2 cups strong olive oil
1 stalk celery, diced
1/2 teaspoon fresh horseradish
2 tablespoons fresh parsley or cilantro
dash of sugar
1 can corn
2 vegan boiled eggs, chopped. You can use boiled or fried tofu (use 1/2 cup cubed), OR Yummy Breakfast Tofu (use 1-2), OR Tofu Scramble(use 1-2) (without Salsa)

1. Mix all ingredients in a large bowl, drizzle with olive oil.
2. Chill.
3. Serve and enjoy.

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