All American Salads – Coleslaw and Potato Salad

Vegetable Potato Salad and Cole Slaw

Paleo * Gluten free * Vegetarian *  Parve

IMG_5965 df coleslaw

As you can imagine, I have a lot of homemade olive oil mayonnaise in my refrigerator at the moment.  Rather than let it languish I’ve decided to give you two recipes for my midweek post and then, I promise, we will take a break from mayonnaise.  You have the option of using the homemade mayo, vegan mayo or regular in both of these recipes.   If you are using homemade mayonnaise, remember there is a raw egg in it and raw eggs can carry salmonella – use the freshest eggs you can find, and rinse the shell well before cracking.

Vegetable Potato Salad                                                                                                                                                                           

The nice thing about having potato salad in the refrigerator is when I’m preparing a meal and trying to think of what starch to serve – there it is…a good go-with for practically anything.

2 cups cooked, diced potato (1/2–inch cubes)

1/4 cup cooked petite peas (from fresh or frozen)

1/3 cup chopped celery

1/4 cup shredded carrot

2 tablespoons chopped parsley or dill

3 tablespoons finely chopped green pepper

2 teaspoons minced red or yellow onion

1/3 cup homemade olive oil mayonnaise or vegan or regular mayonnaise

1 teaspoon Dijon mustard

1/4 teaspoon ground black pepper

Salt to taste

1.  Place all the vegetables into a medium bowl.

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2. Add the mayonnaise, mustard, and pepper.  Toss to combine

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Makes:  2 1/2 cups (generous)    Serves:  4 to 5 (less for bigger eaters)

Good Old Fashioned Coleslaw

df coleslaw 

I know, I know, the amount of mayonnaise is appalling!!!  But this is called Old Fashioned Coleslaw and it is GOOD!   So if you can close your eyes to the amount of fat and just taste the deliciousness, you will love this coleslaw. 

4 cups lightly packed shredded cabbage

1 cup shredded carrot

2 tablespoons chopped scallion

2 tablespoons chopped parsley

1/3 cup homemade olive oil mayonnaise or vegan or regular mayonnaise

1 teaspoon distilled white vinegar

1/4 teaspoon ground pepper

Salt to taste

1.  Place all the ingredients into a medium bowl.

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2.  Toss to combine.

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Makes: 4 cups


 

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