A Plant-based Fourth of July

No long weekend this year; the fourth is right in the middle of the week.  I hate when that happens.

Traditionally the 4th is a time for “All American” picnic foods.  Things like hotdogs, hamburgers, baked beans, corn on the cob, potato salad, pasta salad. strawberry shortcake and cherry pie.  I have the  Hamburgers, Baked Beans and corn on the cob covered. That just leaves the salad and dessert.

Since I have never had terrific luck with non-gluten pasta salads I am going to take a pass.  Fortunately, potato salad is possibly one of my most favorite foods or at least it was when I was eating mayo and eggs.  These days, as a vegan, I have had to rethink potato salad a bit.  There are hundreds of way to make great potato salad without either eggs or mayo.  My favorite involves cooking the potatoes a day early and letting them marinated in my “secret sauce” overnight and then adding all the fresh veggies in the morning.

Potato Salad in Secret Sauce

  1. The day before you are planning to eat the potato salad steam or boil your potatoes.  (I usually used red but you can use whatever ever you like best)
  2. Let potatoes cool in the fridge for a couple of hours; cut potatoes into cubes
  3. Place cubed potatoes in a large bowl and add:
    • diced dill pickles
    • diced onions
    • Optional:  black, green or Spanish stuffed olives
  4. Make the Secret Sauce (shown below is my approximation of a standard size batch; the important thing  is the proportion of lemon juice/olive oil/dill pickle juice/mustard.  Blend in a food processor or liquefier:
    • 1/2 cup lemon juice
    • 1/2 cup olive oil
    • Optional:  Instead of using lemon and olive oil use 1 cup mayo
    • 1/2-3/4 cup  dill pickle juice (Use the juice from the pickle jar; we prefer Claussens which are glutamate-free)
    • 2 Tablespoons (1/8 cup) of prepared mustard (Annies is glutamate-free)
    • 1/2 small onion
    • garlic to taste
    • 1 Tablespoon fresh basil
    • salt and pepper to taste
  5. Mix the potatoes and 1/2 of the sauce reserving the other half for later (there should be about 1/2 inch of fluid in the bottom of the bowl)
  6. Cover bowl and put in the fridge
  7. Whenever you go by the fridge take out the container and shake it up to mix the sauce a little better
  8. A couple of hours before you are ready to eat add the vegetables you like best.  Use approximately equal portions of each.  Here are my favorites:
    • Sliced celery
    • Thinly sliced radishes
    • Green onions
    • Optional Vegetables:  grated carrots, green peppers, sliced cucumbers
    • Optional Other ingredients:  diced green apple, olives (black, green or Spanish stuffed); for people who eat eggs – add sliced boiled egg
  9. Mix well and add sauce as needed to make the flavor and consistency work

For my money the trick is the prepared mustard and dill pickle juice; lots of flavor for very little work!

Dessert is David’s problem.  He is the most amazing dessert chef, ever!

Happy Fourth!  Have a safe and sane holiday.

About Genene Cote

Genene Coté -- Nutrition Advocate, Counselor and Coach who is also a Whole Food Plant Based Eater (vegetarian/vegan), cook and gardener.
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