DRESSING FOR POTATO SALAD
A special creamy sweet mustard avocado dressing for your favorite homemade potato salad!
Makes enough dressing for 8 medium potatoes plus your favorite additional ingredients.
1/2 c. corn oil
1/3 c. white vinegar
1/2 Hass avocado, seeded, peeled and cut into chunks
2 T. sugar
1 T. prepared yellow mustard
1/4 c. nondairy liquid creamer
1/2 t. salt
1 t. onion powder
couple shakes dried basil
couple shakes black pepper
Combine all ingredients in a blender container. Blend on low speed till blended, then on medium-high speed till smooth and creamy. Adjust for salt if needed.
Notes: This dressing tastes remarkably like a mayonnaise based dressing.
When adding the dressing to the potato salad ingredients, please try not to over-stir the ingredients. Folding the dressing into the salad, then having the discipline to stop stirring will keep the oil and avocado from separating and the salad from appearing too oily. *To be a true animal-free chef, you need to know these subtleties in food preparation–just like any other kind of chef.
Salad Suggestion: combine 8 cooked, peeled and cubed potatoes with 1 cup diced celery, 1/3 cup diced green pepper, 1/3 cup sliced scallion, 16 sweet cucumber pickles (diced) and 1/4 cup sliced black olives.
Toss gently to disperse the ingredients evenly throughout the salad.
Add the dressing and fold gently into the ingredients till they’re coated, then stop stirring. Refrigerate till ready to serve.
TIP: When making potato salad, I find that boiling the potatoes whole in their skins till tender saves the potato from boiling away in the water. I also dice the potatoes while still warm (not hot). If chilled and then diced, the edges on the potatoes become too sharply defined. Cutting the potato while warm softens those edges. Potato salad should melt in your mouth.
