With summer upon us, I figured I’d share some of my favorite New England “cook-out” recipes. I’m sure they are the same everywhere, but it’s the stuff I remember eating growing up here on ole Cape Cod. Of course, I have veganized the recipes… Duh!
This past weekend, Memorial day, my family had its first of many cook-outs and I tried my hand at making a traditional potato salad. Here’s what you will need and how to make it.
5-6 Large potatoes
1/2 cup vegan mayo
2 tbsp dijon mustard
1/4 cup Dang Coconut Bacon
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
Wash and cube the potatoes, russet is what I used I believe. Boil them until fork soft, drain them and immediately run cold water over them to stop them from cooking more.
While you wait for the potatoes to cool down mix everything else in a bowl. Add potatoes and mix well until coated with the mayo mixture.
Chill for about 30 minutes and serve. Add more salt and pepper to taste.