'Asian Potato Salad recipe post-can be vegan Susie

[Guest guest]

I sub the purple potatoes often. I love the color. The vegan sour cream should

be the same texture. Just adjust he spices and I would think it will work just

fine. This is a good recipe, I'm sure you will enjoy it.

 

" artichoke72x " <artichoke72x wrote:thanks donna! one

question....do you think i could

sub vegan sour cream for the mayo? i'm not a big mayo

fan....but, perhaps all the other ingredients will

make it tolerable. i'll just try the mayo.

 

i don't think i have any russet potatoes on hand, but

i have some purple fingerlings.....maybe i'll use

those.

 

 

--- GeminiDragon <thelilacflower wrote:

 

> This is a great potato salad with a different edge.

> Here's a good recipe to use your bok choy Susie.

>

> " Asian Potato Salad "

>

> 6-7 russet potatoes

> 3/4 cup chopped bok choy (I use the whole

> stalk)

> 1/3 cup chopped celery

> 1 red pepper chopped

> 1/2 chopped green onions

> 1/4 cut chopped Chinese cilantro but regular

> cilantro works fine

>

> Dressing :

> 1 1/3 cup mayo of your choice

> 1 Tblspn. soy sauce

> 1 tsp. sugar

> 1-2 tsp. sesame oil

> 1/4 tsp. hot mustard (little more if you

> prefer)

> 1/8 tsp. salt

> Optional dash of toasted sesame seeds (I use them)

>

> Boil or microwave potatoes until done, cool down,

> peel off skins and diced potaoes in potato salad

> size chunks and place in glass or plastic bowl.

> Mix dressing ingredients together until well

> blended.

> Toss with potatoes and chill.