Farmhouse Potato Salad

Submitted by OceanLuvinGranny

"I got this recipe from a cooking show on 3ABN network called "Let's Cook Together." It used tofu instead of eggs and vegenaise in place of nayonnaise, but can easily be adapted to the non-vegan version by using real mayonnaise and evaporated milk. It is a yummy recipe and we have made it both ways. The family loved it both ways and cleaned out the bowl. Cook time includes the time to cook the potatoes and to saute the toful if using it."

 

• Ready In: 30mins
• Ingredients: 14
• Yields: 1 salad
• Serves: 6-8

ingredients

• 5 large russet potatoes, cooked in their skins cooled and chopped. Leave peels on when you chop them
• 2 bunches green onions, sliced (tops only)
• 5 celery ribs, sliced
• 3⁄4 cup sliced black olives
• 3 tablespoons sweet pickle relish (if you prefeer dill, use that)
• 1 (16 ounce) package extra firm tofu, drained will (or if you are making it the regular way, 5 boiled eggs, peeled and chopped)
• 1 tablespoon nutritional yeast flakes
• 1 tablespoon chicken style seasoning
• salt
• 1 dash turmeric
• 1 dash garlic powder
• 1 dash onion powder
• 1 dash cumin

• Dressing

• 1 cup vegan mayonnaise, 1/3 c rice milk (or 1 c regular mayonnaise)

directions

1. If using tofu in place of the eggs, slice tofu in half horizontally, then slice and cube. If using eggs, boil them, cool them, peel them and chop them, then set them aside. Put the tofu in a hot skillet with olive oil. Sprinkle on the seasonings and stir. Gently stir and saute until well coated with the seasonings. Turn the heat down and let gently cook while you toss the other ingredients to gether. If using the egg, add it to the other veggies at this time.When all is combined, add the dressing (either the vegenaise one or the real mayonnaise one). Toss well and then chill. Can also use Miracle Whip if you like it better then the mayonnaise.