Insults & Potato Salad


I have started collecting nicknames for the Current Resident of the White House for those of us who can’t bear to call him President. Here are some: tRump, Cheatolini, Cheeto Benito, Orangeymandias, Papaya Pustule, Mango Mussolini, Orange Asshat. You get the picture. More will be added later.


I like potato salad and I think the stuff that my local deli makes is very nice, but not everyone can eat eggs, and there are eggs in mayonnaise as well as hard boiled eggs in the stuff at my deli, so I make my own. I found a recipe for vegan mayonnaise at Simple Vegan Blog that actually tastes really good and is very simple to make, but the way it comes together is pretty weird to watch. This time I made a garlicky dressing but I have included both recipes. The instructions for the potato salad are pretty much a no-brainer because everyone knows what they like in potato salad.

Rinse and boil 2 lbs of small red potatoes. Set aside to cool.

While that’s cooling, chop up some raw crunchy vegetables like 2 or 3 stalks of celery, 3 or 4 scallions, 4 or 5 smallish radishes, 1 red or orange bell pepper, 3-5 carrots. You can add 1/2 Cup of slightly chopped walnuts if no one is allergic; I’ve used pecans in this recipe and they were good. When the potatoes are cool, cut them up and add them to the bowl with the chopped raw veggies, then drench everything with the sauce below.

Note: Hard boiled eggs are optional. I like them but some guests have an allergy so I’ve stopped adding them. Besides, someone else brought excellent Deviled Eggs, so both omnivores and vegans, unwilling or otherwise, could eat this potato salad.

Garlic Dressing

1/2 cup water 1-2 Tbsp maple syrup
1 Tbsp olive oil or grape seed oil 2 Tbsp dried dill or 4-5 Tbsp fresh dill
2 Tbsp apple cider vinegar 1/4 tsp sea salt or Kosher salt
1 Tbsp spicy mustard 2-3 cloves garlic, finely minced

Vegan Mayonnaise

This recipe is a bit easier if you have a stick blender. Credit where credit is due, this came from the Simple Vegan Blog and it’s delicious as a dressing for potato salad if you’d like something more traditional than the garlicky version above. The emulsification process is weird and fun; it’s like magic and very quick.

SimpleVegan Blog Says:

Vegan mayonnaise is healthier and also cholesterol-free. You only need 4 ingredients to make it and it’s ready in just 2 minutes!

Author: Simple Vegan Blog
Recipe type: Sauce
Cuisine: Vegan, Gluten Free
Serves: 2 cups

1 cup unrefined sunflower oil (220 g)
½ cup unsweetened soy milk (120 g)*
2 tsp apple cider vinegar
Sea salt to taste

I always use an immersion blender to make mayonnaise.
Combine all the ingredients in the blender cup, place the immersion blender in so that it sits firmly on the bottom of the cup and pulse until the mayonnaise emulsify. Once most of the vegan mayonnaise has emulsified, you can move the blender up and down to incorporate any oil that is sitting on the top.
Try the mayonnaise and add more salt if needed. If it’s too thick, add more milk and if is too watery add more oil. Pulse again until the mayonnaise has the perfect consistency.

*Almond milk works well too.


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