Firecrackin’ Creamy Vegan Potato Salad & Macaroni Salad

Fourth of July.  It’s time for a celebration, American-style.  What could be more all American than Bruce Springsteen, Old Glory, picnics, barbecues, and potato or macaroni salad.  I’m talkin’ about that creamy, cool stuff.  There you’ve got it.  So how do you get the creaminess?  Read on Warren G. Harding (For all you history buffs, he’s the one who coined the term “Fourth of July”.   It was called Independence Day.)

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Creamy Vegan Potato Salad Recipe

Potatoes

(Reds, new potatoes, Yukon golds, or fingerlings work well.  Or If want to stir it up… try using purple Peruvian potatoes for a change.  They all are considered a waxy variety and work well for potato salad.)

Chopped celery

Chopped onions

Chopped bread & butter pickles (These are the sweet kind of pickles.  I use Trader Joe’s.)

Vegan mayo (I like to use Vegenaise.)

Salt & pepper to taste

Dry mustard - optional

Vegan bacon bits – optional

Chopped parsley – optional

Paprika - optional

Boil the potatoes or use a pressure cooker to cook them until soft but still retains some firmness.  Craig’s got a really good joke for that one, but I can’t mention it. But I can say… like a baby’s butt, Craig says soft, but firm.  (See below for how-to instructions on using a pressure cooker to cook potatoes.)  Take the potatoes off the heat and drain using a colander.  Then run cold water over the potatoes to stop them from cooking.  After the potatoes cool, chop them and place in a large bowl (You can leave the skin on if you like.).  Add the chopped celery, onions, and pickles to your liking.  Mix in some vegan mayo and salt & pepper to taste.


If you’re into breaking tradition, add some fresh or dried herbs.  Dill or rosemary should work fine.  For those of you who like a mustardy taste, add dry mustard to taste (If you don’t have any, yellow mustard will do.)  Top with vegan bacon bits, chopped parsley, or sprinkle on some paprika.

Creamy Vegan Macaroni Salad Recipe

1 lb cooked elbow macaroni

Chopped celery

Chopped onion

Chopped bread & butter pickles or pickle relish

Chopped black olives

Vegan mayo

Salt & pepper to taste

Vegan bacon bits – optional

X-factor - optional

In a large bowl combine elbow macaroni, chopped celery, chopped onion, chopped pickles or pickle relish, chopped black olives, and vegan mayo.  Stir together and add salt & pepper to taste.  Top with vegan bacon bits.  Or if you ever get a chance to try my macaroni salad live, you’ll taste the X-factor topping I use.  Actually, Craig came up with the X-factor and has proclaimed the combo as the “best side since French fries and ketchup”.  And he never jerks my chain. 

Overall these recipes are pretty easy and way superior to the store bought, deli counter variety.  Plus it’s fun being an artist and creating things, whether you’re a Picasso or not.   Who knows the next Bobby Flay could be you.

Pressure Cooker Potatoes

Cut potatoes into fourths.  Place potatoes in pressure cooker and pour water until just covered.  Secure the lid in place and cook on med-high.  When the “hat” (the little top piece on the pressure cooker) starts dancing, continue to cook for – 5-7 minutes.  Turn-off the heat and wait until the pressure is released.  I listen for the relief valves to drop and then touch the “hat”.  If the “hat” doesn’t make a sound (steam being released), then I release the lid.  Be careful when you touch the “hat”, the steam can burn you.  Don’t rush it.  Then it’s time to drain the water.  Your potatoes are ready.

Pressure Cooker

Stay safe.  Craig says, “Don’t drink and swat flies.”… of course folks he means drive, I think maybe he’s had a few too many.