Happy Eats!

Real potato flavor, but far less rich than conventional potato salad. To make this suitable for vegans (people who eat no animal products whatsoever), use Vegenaise, Sour Supreme, and vegan bacon bits.

This recipe makes two generous servings. If you want to make enough for a family barbecue, buy a 5-pound bag of potatoes. Peel and the cook the entire bag. Then increase the rest of the ingredients as follows: 1/4 cup each of lemon juice. mayonnaise, and sour cream; 1 teaspoon each of salt and pepper; 1 big bunch of green onions; and 4 slices of bacon. Feel free to add an extra tablespoon of mayo or sour cream if you want a creamier dish.

• 1 pound small red potatoes, peeled
• 1 tablespoon fresh lemon juice
• 1-2 tablespoons mayonnaise or Vegenaise
• 1 tablespoon sour cream or Tofutti Sour Supreme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 green onions, chopped, tender part of green only (optional)
• 1 slice bacon, cooked until crisp and crumbled, or 1 tablespoon vegan bacon bits (optional)

Simmer the potatoes in a big pot of boiling water until soft but not mushy. This can take anywhere from 18-30 minutes, depending on the size of the potatoes and how fresh they are. A fork should pierce them easily, but they shouldn’t fall apart into mush.

While the potatoes cook, measure the lemon juice, mayonnaise, sour cream, salt and pepper in a non-reactive mixing bowl. Whisk with a fork, set aside in the fridge. When the potatoes are done, drain, run some cold water over them, then let them cool until they’re at room temperature.

Mix the potatoes with the dressing, add the chopped green onion and crumbled bacon.

2 servings - easily multiplied.

• 1 can (16 oz.) green beans (drained)
• 1 can (16 oz.) wax beans (drained)
• 1 can (16 oz.) garbanzo beans (drained)
• 1 can (16 oz.) kidney beans (drained and rinsed)
• 1/4 cup chopped green pepper
• 8 green onions, sliced (including tops)
• 3/4 cup sugar
• 1/2 cup cider vinegar
• 1/4 cup vegetable oil
• 1/2 teaspoon salt

Combine all of the beans, green pepper, and onions in a large bowl. In a small bowl combine the remaining ingredients until the sugar is well dissolved.

Pour the dressing over the bean mixture and refrigerate overnight, stirring several times.

Be careful to get the vinegar and sugar well dissolved - and no guessing on amounts.

This dish goes well with baked ham as it is a hearty vegetable, and I don’t serve potatoes with it. Any sweet jello salad adds variety to the flavors of the meal, such as strawberry or raspberry gelatin with crushed pineapple and miniature marshmallows added. Make the gelatin according to package directions.

Serve with warm biscuits or corn bread and you don’t need a dessert.

In Memory of Euphrasia McMullen.

This recipe was developed by the late Mrs. McMullen. This salad was a great favorite of her family, and she served it to them for many decades.