Potato Salad Recipe

Potato Salad (right) (with crispy noodle and wombok salad, left)

This is the same potato salad I made for the PPCR Camp in September, and I promised I would blog the recipe! Sorry it has taken until Christmas!

Ingredients:
10 - 12 small new potatoes (skin on) - cut into 1/4's
2-3 shallots - sliced very thin.
3 gloves garlic - minced
2-3 stalks celery - sliced thinly
2 TBS fresh thyme (2 teaspoons if using dried)

Dressing:
1 cup vegan mayonnaise (if unable to find Soy King brand mayo or don't want to make your own, the fat-free "Praise" brand is egg-free)
1/3 Cup pickle relish
1 TBS Dijon mustard (or 1 teaspoons mustard powder)

Directions:
Steam potatoes until tender, don't overcook, they should be a little firm still to not crumble when you mix the salad. Cool under cold running water when cooked.

Mix all dressing ingredients and garlic in large bowl. Stir with a fork to combine well.

Mix in celery, shallots, and thyme with dressing.

Add potatoes and mix with wooden spoon to coat well.

Chill in fridge until ready to serve.

Curried Rice Salad

My Mum started making this recipe a few years ago now, and it's naturally vegan, and very yummy for summer lunches and BBQ dinners. I don't claim it as my own although I have fiddled with it a lot over the years. So my apologies for not being able to cite the original creator!

Curried Rice Salad

Ingredients:
2/3 cup brown rice (cooked as per packet instructions)
1/2 to 1 cup of raisins (or blend or currents and raisins)
1/2 cup almond pieces (can be lightly toasted if desired)
4 - 5 stalks of chopped celery
1 brown onion (finely chopped)


Dressing:
3 Table spoons olive oil
2 Table spoons white vinegar
1 - 2 gloves crushed garlic
1 Table spoon curry powder
1 tea spoon cumin
1/2 tea spoon ground cinnamon
1/4 tea spoon ground black pepper

Instructions:
In large bowl combine raisins, almonds, chopped celery and chopped onion
In small bowel mix dressing ingredients
When rice cooled mix all into large bowl and sit overnight in fridge.

It can be kept for 2-3 days and like any good curry it gets better as it goes!