Limey Potato Salad
excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board Press, 2004
1/2 lb small red potatoes, boiled, cubed and cut into 1/4" cubes
1/2 cup diced red onion
2 Tbls soy mayo
1 Tbls vegetable oil
1 Tbls soy yogurt
1 Tbls chopped green chilies
1 tsp raw sugar
1 tsp fresh lime zest
1 tsp fresh lime juice
cumin, cayenne and salt to taste
Sauté the cooked potatoes in 1 Tbls of vegetable oil until browned. Add the chopped green chilies and onion, turn off the heat, mix and allow to cool.
Add the rest of the ingredients to the potato mixture and refrigerate, covered for 1 hour.
Serve with corn on the cobb, asparagus tips, and Gardenburger® "Barbecued Meatless Riblets" on toasted 7 grain bread.