it's been a little more than a year since my family has changed their eating habits. it began when i was having really bad reactions to foods. i didn't know what was wrong with me or what to do. since i was little i knew i was sensitive to milk and other products that have dairy in them, but as i got older it seemed as though nothing was sitting well with me. my mom had heard about a nutritionist who works with people with food sensitivities and we both made an appointment. from that time on, i have cut out a lot of foods that were part of my every day diet. foods such as: dairy, gluten, sugar, and certain starches. many of the family dishes that my mom and i once prepared are now on the list of things that we don't eat. potato salad was once one of these dishes. the original potato salad was a dish my german great grandmother would make for her family, and my mom would make it at least once a week during the spring and summer. a couple months ago, when my brother was visiting, he said that i should come up with a vegan potato salad using yams (since giving up potatoes we have all started substituting them with white yams). i played around with the original ingredients my mother and great grandmother would use only substituting coconut milk for mayo, and white yams for potatoes. the outcome tasted exactly like the original; a creamy sauce, with an added tang, and hint of mustard.
* a note on coconut milk: i used Native Forest full fat coconut milk with great success. I tried Thai brand coconut milk and found that the potato salad dressing comes out a little sweeter. If you can find Native Forest i suggest using this. my great grandmother never used measurements in this recipe, and neither did my mom. rather, they tasted as they went along. here i provide scant measurements that should be tasted along the way. if you feel you need more of one ingredient then add more, if you want less of something then decrease the amount.
| vegan | potato salad
serves 4, with leftovers
3 large white yams (or yukon potatoes), halved and quartered into 1/2 inch slices
3 tablespoons chopped onion
3-4 radishes, thinly sliced
1/2 cup unsweetened full fat coconut milk (i used Native Forest brand)
2-3 teaspoons vinegar
2-3 teaspoons good dijon mustard
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill, chopped
salt and pepper to taste
bring a large pot of water to a boil, dd the potatoes. let the water come back to a boil, reduce heat to low and cover. time the potatoes for 10 minutes. after 10 minutes, check to see if they are ready by stabbing them with a sharp knife. if the potato does not slide off the knife, time for another few minutes. drain the potatoes and let rest
in a large bowl, combine the coconut milk, vinegar, mustard, and onion. whisk the mixture until combined. adjust the mixture - depending on the day and what you feel like, you may want a bit more vinegar or mustard. add salt and pepper to taste
add the potatoes, radishes, parsley, and dill to the mixture. using a spatula, gently fold the ingredients together. let the potato salad chill in the refrigerator until ready to serve