Wednesday, September 10, 2008

Ma’s Potato Salad

So I forgot to take a picture of this potato salad. But you remember the part in E.T. where E.T. and Elliot get sick and they put E.T. in that breathing chamber and he's so skinny and greyish and sickly and you were like, E.T., No ! You can't die! and you were still trying not to be freaked out by all those government dudes that barged into their house and who were like the scariest things ever, and you were trying not to cry because it just isn't right that E.T. would EVER die because he is a GOOD alien??!! Anyways, sick E.T. is kind of what this potato salad looked like. Not real attractive, to be frank.

But in flavor, it was pretty damn good. Admittedly, it didn't make for the best of lunches for the week. But as a side to take to an omni bbq, it will DEFINITELY please.

I made a half-batch, but I include the original recipe, in case you wanna use it for a picnic or something.

Oh, and I omitted the onion finally, instead of spending all lunch picking it out.

  • 4 large Russett potatoes, cleaned, cut into large chunks, and boiled until just soft

  • 1/2 c. Bacuns or Bac-o's (meat-free bacon bits)

  • 1 c. pitted, sliced black olives

  • 2 c. diced celery

  • 1/4 c. balsamic vinaigrette

  • 3/4 c. Veganaise (or other nondairy mayo)

  • 1/4 c. spicy brown mustard

  • 1/2 t. sea salt

  • 1 t. ground black pepper

  • 1 cup diced red onion


Clean, cut, and cook the potatoes (with skins on) until just soft.

Drain and chill.

When the potatoes are thoroughly chilled, mix with all other ingredients and enjoy

Serves about 6 large-portions, 8-12 sides.

(Recipe from VegCooking)

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