Jimmy Fallon, I got you. I know you dream of a potato salad without mayonnaise, and I've created this recipe with people like you in mind. Mayonnaise, which is traditionally made with egg yolks, oil and vinegar, is not my thing, either. I've been avoiding that white stuff on my sandwiches for years. A classic potato salad like this would typically have mayo as its sauce base - but not here. I've opted for plant-based whole food ingredients, which are more nutrient-dense, and while this potato salad reminds me of the traditional one I grew up with (which I loved even thought it was made with mayo), the feedback I'm getting is that it's waaay more delicious. And I have to agree. I think you'll love it, Jimmy!
Almond-Crusted Tempeh Fingers go great with this potato salad. In fact - drum roll, please - they passed the Picky Eater test around here! Our Particular Super-Taster raved about these - for serious - and was sad when they were all gone. We have Micaela Cook Karlsen to thank for that, who created the recipe and made it available in her book, A Plant-Based LIfe - which can be found in the Beautiful Ingredient Bookstore in association with Amazon. Micaela - thank you! Thank you! These tempeh fingers are easy to make, and it won't be just the kids raving about them. Serve with a dipping sauce as simple as ketchup, BBQ sauce or mustard and you're good to go. It may seem like junk food, but these baked treats are far from it. Tempeh is minimally processed and generally packed with nutrients like calcium, iron, B6, potassium, and magnesium. Sooo much better than chicken nuggets, and no chickens had to deal with our wanting nuggety food. Tip: Eating plant-based iron with vitamin C-rich foods like berries can boost iron absorption.
Go to that potluck picnic or family BBQ and share this tasty potato salad with your friends and family. They may be shocked to learn that it's naturally nutritiously plant-based, but if you don't decide to mention that, all they will really know is that you brought something truly delicious.
Classic Potato Salad, vegan Style
Serves: About 12 side-dish servings
Pre-soak Time: minimum 2 hours
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: minimum 6 hours
Note: I like to keep the potato skins on for more nutrients! I buy organically grown to avoid pesticide residue.
Focussing on family time this next week (and maybe we'll be hanging with you, Jimmy, over potato salad?), so I will be back with more in a couple weeks. Happy summer!