Very Veggie Potatoes
Very veggie potatoes are just what the title says - potatoes packed with vegetables and tasty seasonings.
2 pounds red potatoes
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped yellow onion
1/4 cup finely chopped celery
2 tablespoons dill relish
2 tablespoons capers, olives or chopped jalapeno chilies
1/2 cup All Natural Original Nayonaise
1 tablespoon prepared Dijon style mustard
1 tablespoon dried dillweed
1 tablespoon sugar (optional)
Salt and ground white pepper
Dash of paprika
Cook potatoes in steamer basket over boiling water until fork-tender, about 20 minutes (steaming is a healthier alternative than boiling because nutrients are preserved). Let potatoes cool.
Cut potatoes into cubes and place in large bowl along with bell pepper, onion, celery, relish, capers, Vegannaise, mustard, dill, sugar, salt and pepper to taste.
Gently mix with slotted spoon. Be careful not to mash potatoes by over mixing. Sprinkle with paprika.
Nasoya All Natural Original Nayonaise - Use Nasoy Nayonaise as a delicious soy-based alternative to other spreads and dressings. It's perfect on sandwiches, salads, vegetables, baked potatoes, fish and more. The texture is smooth, just like mayo, and the smell is very mayo-like. It is a great alternative for vegans to enjoy what they no longer wish to consume.
Recipe makes 4 to 6 servings.
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