Southern Style Potato Salad

Ingredients

Salad

• 8 - 10 medium red potatoes
• 1 onion, chopped
• 5 sweet pickles, chopped
• 2 ribs celery, chopped (optional)

Dressing

• 1/2 cup Vegenaise or other mayonnaise
• 1/4 cup soy milk
• 2 tbsp stone ground mustard
• 2 tbsp Dijon mustard
• 2 tbsp lemon juice (optional)
• 2 tbsp fresh dill
• 1 tbsp paprika
• 1 tsp turmeric
• 1/2 tsp garlic powder
• 1/4 tsp black salt (optional)

Preparation

1: Chop potatoes into chunks and boil on medium heat for 20 minutes or until softened.

2: While potatoes are boiling in a bowl prepare the dressing, combine all the ingredients in the dressing. Mix well.

3: Add the onion, pickles, and celery. Stir until coated.

4: Drain the potatoes. Let cool for about 15 minutes. Transfer to a large bowl and pour dressing over potatoes.

5: Place in refrigerator to chill for about 3 hours.

6: Serve.

Notes

Southern Style potato dressing is creamy, with a sharp mustard tang and notes of dill, lemon, and paprika. It is a flexible dish, and every household in the South has a different variation. This vegan version is punchy and pronounced.

Lemon juice helps brighten this dish, but some may find in combination with the mustard is unnecessarily sharp.

Black salt adds an eggy flavor to the dish, omit if you do not like eggs in your potato salad. You may also wish to half the amount for a less pungent flavor.

Cuban Black Beans

Ingredients

Black beans

• 2 cups dried black beans, soaked overnight
• 2 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 poblano or cubanelle chili (or green bell pepper), chopped
• 1/4 tsp liquid smoke
• 1 tbsp cumin
• 1/2 tbsp coriander
• 1 tbsp sambal ulek (or hot sauce)
• 1 tbsp mushroom powder
• 1 tbsp vegetable stock base
• 6 cups water
• 1 tsp oregano

Optional Toppings

• nutritional yeast
• scallions
• avocado
• cilantro

Preparation

1: Heat oil in dutch oven. Add in onion, garlic, and chilies. Saute on medium-high heat for three minutes. Add in liquid smoke, cumin, coriander, and sambal ulek. Saute another three minutes or until onions are translucent and the peppers soft.

2: Add in the powdered mushrooms and stock base. Mix well then add in the water and cover. Bring to a boil then simmer one hour on medium-low heat. Stir periodically to ensure bottom of the pan does not burn. Add in oregano during the last fifteen minutes of cooking.

3: Serve with the optional toppings or your own.

Notes

This meal is traditionally served with brown rice and fried plantains.