Da Best Potato Salad

Da Best Potato Salad

I am a potato salad kind of girl. It is literally one of my favorite things. I love it as a side,
on bread, on a cracker, for any meal . . . and I love all types. I adapted this one from a recipe from my BFF’s mom, who was not vegan. Now, I enjoy it without the guilt, and it is a healthy pleasure. Eat it in a bowl on its own or as a side; it also makes great picnic food!


11⁄2 pounds red-skinned potatoes
3⁄4 cup vegan mayo
2 tablespoons pickle juice 2 tablespoons chopped fresh dill
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1 celery rib, diced
2 tablespoons minced red onion
1⁄4 cup black olives sliced 1⁄4 cup diced dill pickles (sweet or dill, your choice)

Bring a large pot of water to a boil. Cut the potatoes into 1-inch cubes, keeping the skin on. Add them to the boiling water and boil for about 15 minutes, until they are tender (check with a knife). Drain well and rinse under cold water to stop the cooking.

Mix the vegan mayo, pickle juice, dill, salt, and pepper in a large bowl with a whisk. Add the celery, onion, olives, and pickles; toss well. Add the chilled potatoes, and stir again. If you want it creamier, add more vegan mayo.

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You’re Not Naughty Nachos

You’re Not Naughty Nachos

Who doesn’t crave nachos? Crispy, crunchy, salty and creamy. Just because you are trying to eat healthier doesn’t mean you don’t get to enjoy your nachos, play around with toppings you love. Hot sauce optional.

Serves 6

  • 5 cups of restaurant style tortilla chips
  • 3/4 cup Daiya Cheese
  • 3/4 cup cooked black beans
  • 1 ripe avocado chopped
  • 1 can sliced olives
  • 3/4 cup tomatoes
  • ½ red onion sliced
  • 2 tablespoons fresh cilantro chopped
  • 1 container vegan sour cream
  • 1 pack of enchilada seasoning

Preheat oven to 400 degrees.  Heat up your black beans in a small saucepan and season with a little sea salt. Next arrange your chips on a large serving platter and add toppings in desired order. I like black beans first, then Daiya, tomatoes, avocado, olives and red onion.  Bake for 15 minutes. While it is baking, add ⅛ cup hot water to enchilada seasoning, mix with a fork and add to sour cream. Remove from oven and top with enchilada sauce, sour cream, and cilantro. Enjoy immediately.

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