When I was about 4 years old, potato salad was one of my most favorite dishes to scarf down on. Unfortunately, I think I ate so much that I developed an aversion to it. It took about 24 years for me to start falling in love with potato salad again. My dear friend Terzo, who reignited my love for this starchy salad, sent me her recipe and I adjusted it a little (see below). I also included my mom’s recipe for White Bean Soup, which is excellent when served on any cold autumn or winter day. Put these two together at your dinner table, add a freshly baked loaf of bread and you’re golden!

Potato Salad With a Nice Crunch

-2 pounds russet potatoes (you can use any potatoes you want though)
-2 tablespoons Veganaise
-4 teaspoons sweet pickle relish
-2-3 teaspoons sweetener
-2 teaspoons finely chopped white onion
-2 teaspoons prepared mustard (i used whole grain mustard)
-1 teaspoon white wine vinegar
-1 stalk minced celery
-1 teaspoon minced pimento or hot cherry peppers (depending on how hot you want this)
-1/2 teaspoon shredded carrot (use as much as you want)
-1/4 teaspoon chopped parsley
salt and pepper to taste!

Directions

Boil 15 minutes in salted water or until tender. Rinse with cold water and set aside to cool.
Then combine all ingredients with potatoes! Tastes great the day after as well.

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My Mama’s White Bean Soup

- 2 small cans of navy beans (save cans for water)

- 1 white onion thinly sliced

- 2 stalks of celery chopped

- 2 carrots chopped

- 4 cloves of garlic minced

- 1 small can condensed tomato soup

- Salt, pepper and oregano to taste

Directions:
In a pot put in olive oil and saute vegetables for about 5 minutes

Add beans, tomato soup, 4 cans of water, pepper and oregano and boil for 25-30 minutes in very low heat covered. Add salt and serve.