Veganized Russian Potato Salad

IMG_8521Potato salad = summer. And when I saw a salad like this in the case at Whole Foods, I knew I had to make my own vegan version. Potatoes. Peas. Carrots. Pickles. Onions. What is there not to love??

These measurements are based on what I had in the house so use your judgement when adding everything together. How much mayo and mustard? Start with a dollop and a squeeze and then keep going until you have the perfect consistency for your taste.

Note: I bought a bag of frozen peas and carrots to make this easier but it is just as easy to dice up some carrots and steam them while the peas defrost.

4 yukon gold potatoes
1 dill pickle
1 overflowing cup frozen peas and carrots
1/4 cup dice red onion
Vegan mayo (store bought or homemade), to taste
Stoneground or Dijon mustard, to taste

Cut the potatoes into quarters or smaller if too big. They should be about bite size. Steam until just soft enough to pierce with a fork. Set aside to cool.

Defrost and heat the peas and carrots. Drain and set aside.

Dice the pickles and red onion.

Place the potatoes, peas and carrots in a mixing bowl. Add the pickles and onions. Add mayo and mustard and gently mix together. Taste and adjust. Enjoy!

Warm Roasted Potato & Green Bean Salad


A lovely summer salad (or just a reason to have Homemade Grapeseed Mayonnaise!) Serve with greens and red onions.

1 lb. of red potatoes
1 tablespoon olive oil
S and P, to taste
1/4 lb. green beans (this is about a handful, or use your judgement)
Ice bath
Homemade Grapeseed Mayonnaise or Vegenaise

Preheat the oven to 425. Cut the potatoes into quarters or smaller, depending on the size of the potatoes. They should be bite size. Toss with olive oil and a sprinkle of salt and pepper. Roast for 35 to 45 minutes or until brown and crispy. Let cool for a few minutes.

Set up the ice bath by filling a bowl with ice cubes and cold water. Bring a pot of water to boil. Cut off the ends of the green beans. Cook the green beans in the boiling water for 3 minutes (exactly 3, set a timer) and drain immediately. Drop into the ice bath to stop the cooking. Lay the green beans onto a kitchen towel to dry. Cut into small bite size pieces.

Place potatoes and green beans in a big bowl. Add a spoonful of mayo (or more) and mix well. Enjoy!

July 4th Dinner Party Menu: Burgers, Potato Salad & Cole Slaw


We had a great July 4th celebration last night. Happy 237th birthday USA!

For our party, I made two of my recipes chickpea burgers and deli-style cole slaw and  this creamy avocado potato salad from We also had a big fresh salad, homemade ice cream in cones and tons of fruit.


Here are my adaptations for our party of 8!

Chickpea Burgers (makes 8)
2 1/2 cups cooked chickpeas
1 onion
1 clove of garlic
2 big carrots
1 cup quinoa flakes
2 flax eggs (1 flax egg = 1 tablespoon ground flax powder + 3 tablespoons water)
Olive oil
S and P, to taste

Line baking sheet with parchment paper. Make the flax eggs.

Place the onion, garlic, and carrots into the processor and chop finely. Pour a small amount of olive oil into a pan and turn the flame on to medium. Pour the vegetable mixture into the oil and cook for a few minutes. Turn out into a mixing bowl.

Place the chickpeas into the processor and pulse until just processed. It is ok if there are still some whole ones.

Add the chickpeas to the vegetables and add the quinoa flakes and flax egg. Mix well and season with nutritional yeast, salt and pepper. Taste and adjust.

Form burgers and place on a baking sheet. Place in the refrigerator for at least 30 minutes.

Bake in a 400 oven for 10 minutes on the first side and then flip to cook on the second side for another 5 minutes.

Deli-Style Cole Slaw
1 medium sized purple cabbage
3 carrots
1 cup Veganaise
1/4 cup vegan cane sugar
1/4 cup white vinegar
2 teaspoons salt

Whisk the together the dressing ingredients in the bottom of a big mixing bowl. Shred the cabbage as thinly as possible. Peel the outer layer of the carrots and discard. Keep peeling into thin strips. Drop the cabbage and carrots into the bowl and mix with the dressing. Refrigerate for at least three hours, mixing every so often.

Creamy Avocado Potato Salad
6 organic potatoes (I used Russet potatoes)
1/2 red onion
1/2 cucumber
6 scallions, for garnish

Avocado Dressing
2 avocados
The juice of 1 lime
2 tablespoons water
1/2 teaspoon salt

Peel and cut the potatoes into small chunks. Place them in a pot, cover, and bring to a boil. Cook for 15 to 20 minutes until potatoes are easily pierced with a fork. Don’t overcook; the potatoes should be al dente. Drain and set aside to cool.

Cut the avocados in half, remove the pit and scoop the meat into the food processor. Add the lime juice, water and salt. Puree until smooth.

Cut the onion and cucumber into a small dice and thinly slice the scallions. Add to the potatoes and mix together. Add the dressing and mix well.