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Foodgeek: |
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Rating: |
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Servings: |
4 to 6 servings |
Prep. Time: |
:45 |
Total Time: |
:45 |
Ingredients: |
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3 to 4 md. yellow potatoes, cleaned and cut into medium chunks, skins on
1/4 cup diced red onion
1/4 cup diced green bell pepper
1 stalk celery, diced
3 tbsp. Veganais Soy Salad Dressing
3 tbsp. sweet pickle relish
2 tsp. Dijon mustard *
2 tbsp. white vinegar
1 tbsp. Tony Chachere's Creole Seasoning
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Directions:
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Boil the potato chunks until tender, drain and reserve the liquid for a gumbo base. Add remaining ingredients (except Creole seasoning) to a small bowl and wisk. Pour over the hot potatoes, add Creole seasoning and serve warm.
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* the type where you can see the ground bits of mustard seed and spice, Vegan if you make your own mustard, Vegetarian if you use a brand name
Another recipe, easy for you, easy for me from jes outside the Big Easy.
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