While I was preparing food for my Puppy Bowl Party, I thought it would be fun to share my potato salad recipe (for humans) on the blog. And since I have a fantastic sister/photographer, I asked Alice to take some photos of it.
Alice has been a vegetarian all of her adult life and became a vegan about four years ago. I’ve seen the benefits of her plant-based diet, and I absolutely love everything she cooks. So I decided to try my hand at making a vegan potato salad.
It is so tasty, and I was surprised to discover that I didn’t miss the hard-boiled eggs at all.
- Red potatoes -2 lbs.
- Green onions -4
- radishes- 4
- fresh dill 2 TBSP
- celery-2 stalks
- Vegenaise – 2 TBSP
- freshly ground pepper
First, wash and scrub all vegetables.
Cut potatoes into the desired size and then add to a pot of water (salt optional.) Boil until soft, but not mushy. Drain.
In the meantime, chop radishes, scallions, dill, and celery.
Don’t you just love dill? The texture, the taste, the fact that is a favorite food for Black Swallowtail caterpillars? I grew some last summer but needed more. (The dill pictured is from the grocery store, not homegrown.)
Place cooked potatoes in a mixing bowl. Then, add vegetables and dill.
Add vegenaise and stir.
Finally, add salt and pepper to taste. (I prefer freshly ground pepper, but it may be simply because I love my pepper grinder.)
Mix until your heart is content.
This potato salad is delicious right after you make it, but I think it is even better the next day!
Follow Alice G Patterson on Instagram to see more of her photos.
And because everything is better with a dog, here’s a photo of Alice’s dog Franny. Please note this recipe is NOT for dogs!
About Alice G Patterson Photography: Based in Syracuse, Alice specializes in photography for small businesses, senior portraits, and dog photography.