Potato Salad
I finally started messing around with a mayonnaise substitute for my summer macaroni and potato salads, and I think I finally have it. Here’s my creamy, delicious summer potato salad recipe.
This recipe is very flexible. No ingredient has to be exact or even used. The key to making your summer salads taste the way you love best, is playing around with them until you get it just right. Season a little bit at a time, then blend and taste, then add a little more, then blend and taste. Adding too much can’t be undone, but adding too little is an easy fix. When it tastes good to you, stop. That’s also key, knowing when to stop.
The Creamy Part
1 package silken tofu
1 teaspoon rice vinegar (possibly up to 3 teaspoons)
2 teaspoons yellow mustard (possibly more)
2-3 tablespoons dill pickle relish
A generous shake of ground dill (to taste)
A generous shake of celery seed (to taste)
Several grinds of fresh black pepper (or a shake)
1-2 tablepoons of water (to desired consistency)
1/2 teaspoon salt (optional)
Pour all ingredients into your food processor and process, stopping frequenly to scrape sides, and taste. Add a little more seasonings, process longer, stop to scrape sides and tase, and so on.
I had to add a few shakes of sea salt to get it just right. Be especially careful with the vinegar, adding just a little bit at a time. Too much will ruin it.
The Hearty Part
4-5 medium russet potatoes (or your preference)
1 medium yellow onion
4 stalks celery
1 cup frozen peas (cooked and cooled. use the whole package if you want)
1 cup chickpeas (drained and rinsed. use a whole can if you want)
If the potatoes are new enough, leave the skins on. If they’re older, growing eyes, then peel them. Dice them to potato-salad-sized bites. A scant 1” dice works for me.
I prefer to steam them in a steamer basket, but you can boil if you like.
Don’t cook them too much! You don’t even want them fully done, because the darn things get softer even then. So leave them a little crisp, then remove from heat (drain if you boiled them) and then run cold water over them for a long time, to get the heat out so they stop cooking.
Chop the celery and onion. Cook and cool the peas. Drain and rinse the chickpeas.
Put potatoes, celery, onion, peas, chickpeas, into a bowl, and stir gently to mix. Take care with the stirring. Try not to mash your potatoes.
Add the tofu cream you have made, and again stir with care and not too much. Taste. Add more seasonings if needed, stir again, taste again. When the taste is right, stir just enough to combine everything.
Top with a sprinkle of paprika. Cover and chill in the fridge until ready to serve.
Enjoy!
