Going on a picnic? Don’t leave home without this salad, which pares potato salad down to its marvelous essence. This is also excellent with grilled or broiled soyfoods or seitan, as in the menu accompanying Baked Barbecue Tofu and Peppers (page 141).

　　

Ingredients

6 servings

　　6 medium-large red-skinned potatoes

　　1/2 cup soy mayonnaise

　　2 teaspoons Dijon mustard

　　2 celery stalks, diced

　　2 scallions, thinly sliced

　　Salt and freshly ground pepper to taste

　　

Step 1

If you’d like to keep the skins on the potatoes, scrub them well. Microwave or bake the potatoes in their skins until done but still firm. Let the potatoes cool to room temperature.

　　

Step 2

If you prefer to use peeled potatoes in the salad, slip their skins off when they have cooled. Dice the potatoes into approximately 6-inch chunks, and place them in a serving container.

　　

Step 3

Combine the mayonnaise and mustard in a small bowl and stir together. Pour over the potatoes, add the remaining ingredients, and mix well. Cover and refrigerate until needed or serve at once.

　　

An Abundant Picnic

Step 4

Simple Potato Salad (this page)

　　

Step 5

Corn Relish Salad (page 45)

　　

Step 6

Fresh bread

　　

Step 7

Chickpea Spread (page 239)

　　

Step 8

Baby carrots and cherry tomatoes

　　

Step 9

Simple Summer Fruit Medley of your choice (pages 252 to 253)

　　

nutrition information

Step 10

Calories: 168

　　

Step 11

Total Fat: 4g

　　

Step 12

Protein: 2g

　　

Step 13

Carbohydrate: 29g

　　

Step 14

Cholesterol: 0mg

　　

Step 15

Sodium: 199mg

　　The Vegetarian 5-Ingredient Gourmet