Monday, December 22, 2003
Fast, Flashy, Fine
Vegan if you make your own Dijon*, Vegetarian if you use brand Dijon
3-4 medium yellow potatoes cleaned and cut into medium chunks, skins on
1/4 cup diced red onion
1/4 cup diced green bell pepper
1 stalk celery diced
3 Tbls "Veganais" soy salad dressing
3 Tbls sweet pickle relish
2 tsp Dijon mustard (the type where you can see the ground bits of mustard seed and spice)
2 Tbls white vinegar
1 Tbls "Tony Chachere's Creole Seasoning"
Boil the potato chunks until tender, drain and reserve the liquid for a gumbo base, I swear cher!
Add the next 7 ingredients to a small bowl and wisk.
Pour over the hot potatoes, hit with Creole seasoning and serve warm, say warm, yes, jes say warm shall we. That's right warm, Creole warm.
* Another recipe, easy for you, easy for me from jes outside the Big Easy.