Wednesday, July 6, 2011

Summertime and the vegan potato salad is easy

especially if you use a fantastic recipe as a base of operations!

Today's Fraser Valley Vegan establishment is Chez Moi.

This is a variation on the Post Punk Kitchen's message board, which offers a fabulous and reliable bevy of recipes. I added fresh dill, fresh chives, carrots, and a little less mustard. I also love to add crumbled tofu (I forgot this go round) as it simulates the old texture of boiled egg whites I actually liked as a kid.

Here is a link to the recipe: Potato Salad

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