Ingredients (use vegan versions):
- 6 red potatoes — cut 1″ thick
- 3/4 cup rice vinegar
- 1 cup corn — roasted
- 1 cup peas
- 1 cup carrots — chopped
- 1/2 cup capers
- 1/8 teaspoon cayenne pepper
- 2 teaspoons brown vegan mustard
- 1 cup soya-vegan mayonnaise — approximately
- 1/2 cup chives — chopped
Directions:
Dress an ear of corn with olive oil, salt and pepper. Place
in a preheated 350 degree oven for 30 minutes. Turn to make
all sides a golden color.
Cube the potatoes, leaving the skin on. Put the potatoes in
a pot with salt and water. Bring to a boil. Cook the
potatoes until a knife can be inserted into the potato,
approximately 3 to 5 minutes. Do not overcook the potatoes,
as they will get mushy.
When cooked, drain thoroughly. Dress the potatoes with rice
vinegar. Allow the mixture to cool. When cool, discard any
excess vinegar.
Slicing the carrots, steam the carrots until a little
tender, but leaving some crisp to it.
Add the remaining ingredients into the potato mixture. Mix
carefully. Cover with a plastic wrap and refrigerate
overnight.
Garnish with extra chopped chives.
Per serving: 358 Calories (kcal); 29g Total Fat; (68%
calories from fat); 8g Protein; 22g Carbohydrate; 169mg
Cholesterol; 385mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
Serves: 8