A couple of months ago, my friend Shonda's husband suggested a vegan cookout with our families.
I was down!
I googled The Neely's potato salad recipe and decided to make that with Shonda on the day of the cookout.
It came out so delicious and creamy!
Even though we used vegan mayonnaise (no eggs) and tofu instead of egg whites, there was no difference in flavor or texture.
(See the recipe at the end of this post)
Shonda and I had such an awesome time cooking and chatting.
Prepping the burgers for the grill
Fresh off the grill :-)
Shonda's daughters helped up with the cheesecake...
The rest of the spread......
Fruit salad
Garden salad with fresh strawberries & red onion
Field Roast sausage, red pepper & red onion kebabs
MAJOR FAIL on the grill because the sausage came out extremely dry
We also made marinated tofu, red pepper & red onion and those came out delicious
Baked Beans
Pasta salad
Strawberry Cheesecake
Check out the potato salad recipe and a vlog from our cookout below.
Potato Salad
Prep Time: 25
Cook Time: 20
Keywords: steam side vegan
Ingredients (8 servings)
- 5 large red potatoes, peeled and cubed
- 2 ribs celery, chopped
- 1/2 large onion, chopped
- 1/2 block firm tofu, pressed & chopped
- 2 heaping tablespoons sweet pickle relish, drained
- 1/2 cup vegan mayo
- 3 tablespoons yellow mustard
- Salt, to taste
- Pepper, to taste
- Paprika, to taste and garnish
- Season-all, to taste (optional)
Instructions
Directions
Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, tofu and pickled relish. Add the vegan mayo and yellow mustard. Stir well. Mix in potatoes and sprinkle with pepper, season all, paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.
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