Vegan Friendly Recipes

Trice’s Famous Potato Salad

This recipe is my favorite because it’s a Carlos-Mojeed family recipe, which i altered using only my taste buds to recreate my sister Trice’s delicious Potato Salad into a vegan dish. So from our family to yours I hope you enjoy a little of our family gatherings found in this one awesome side dish.

Serves 4-6

Ingredients

2 Large Potatoes or 4 Small Potatoes
1/2 Medium size Green Pepper
1/2 Medium size Onion
1/4 Extra Firm Tofu (not the cubed kind)
4 Tablespoons Sweet Relish
1 Tablespoon Yellow Mustard (regular yellow not the spicy kind)
5 Tablespoons of Vegan Mayonnaise (I use Trader Joe’s dairy-free, egg-free, and cholesterol- free Mayonnaise)
1/2 Teaspoon Seasoning Salt
1 Mixing bowl
1 Medium size Cooking Pot

Method

First skin and slice potatoes into 1/4-inch thick slices. Then cut the 1/4-inch slices into four cubed slices. Put into a medium sized cooking pot and boil for 20- 25 minutes (try not to let the potatoes get to soft when boiling).

While the potatoes are cooking start cutting the green pepper into thin slices and those thin slices into little cubed slices, do the same to the onions and the extra firm tofu. After the potatoes are ready drain and then transfer the potatoes to a mixing bowl. Put in the onions, green pepper and tofu pieces and begin to add the sweet relish, mustard, seasoning salt, and mayonnaise. Mix completely and season for more taste if needed.

Inspired by summer BBQs and Family Gatherings and of course my sister Latrice.

Enjoy!!!