VEGAN POTATO SALAD
This vegan recipe is divine, with a wonderful blend of white potatoes and sweet potatoes
Serves 6-8
Ingredients:
2 lbs. (1 kilo) unpeeled white potatoes
1 1/2 lbs. (675g) peeled sweet potatoes, either yellow or orange
2 tsp salt
1 large red bell pepper, diced
1 large green bell pepper, diced
1Cup sweet onions, diced
3/4 Cup Vegenaise *
1 6-oz. (170g) package Yves Canadian Veggie Bacon, cut into 1/2-inch
(1 cm) dice **
2 Tbsp. rice vinegar
Paprika
1 small carrot, shredded
1/4 cup fresh dill, chopped fine
Preparation:
Cut the white potatoes into bite-size chunks and put them into a medium
saucepan. Add enough water to just cover potatoes. Add 1/2 teaspoon
salt, cover pan, and bring to a boil over high heat. When boiling, reduce
heat slightly, and cook about 8 minutes.
.
Drain off water and run cold
water over potatoes to cool them. Drain well, and put them into a large
mixing bowl.
Cut the sweet potatoes into bite-size chunks and cook them separately
in the saucepan with salt. Follow the same procedure as with white potatoes.
Cook them for less time, only 6 minutes (test with a fork they should
still be somewhat firm but cooked), then drain and add to mixing bowl.
In a small bowl whisk together the vegenaise and vinegar.
In the mixing
bowl with the potatoes combine the bell peppers, onion, veggie bacon
and dill. Add the vegenaise mixture and gently mix with a wooden spoon
to distribute seasoning evenly.
Garnish with a light sprinkle of paprika. Spoon the shredded carrots
around the the edge of the bowl. Serve at room temperature or chill.
*Vegenaise is vegan mayonnaise and contains no eggs or dairy products.
** Yves Canadian Veggie Bacon is available in natural food stores.
