Oma's German Potato Salad - Serves 6 as a side

This is a recipe that my grandmother taught me years ago. I was always amazed at how wonderful her Potato Salad was at traditional Christmas Eve dinner of cold sandwiches. One day I asked her to show me how she
did it. Years later, I found myself missing Oma’s Potato Salad, so I decided to ‘veganize’ it. My grandmother never understood me being a Vegetarian, and I know that she really wouldn’t understand me being a Vegan, but I do know that she would be proud of my version of her classic dish. Every time I make it, she is still standing over my shoulder, telling me what to do.

Serves 6 (as a side dish)

Potato Salad:

• 6-8 Medium potatoes, boiled, peeled and cut into bite-sized pieces
• 1/2 Cup Vegenaise
• 1/2 Tofutti Sour Cream (Vegan Supreme works, too!)
• 1/4 of a small Onion, shredded finely
• 3-4 stalks of Celery, also shredded finely
• 2 Tbl White Vinegar
• 1 1/2 Tsp Celery Salt (or seed)
• Salt and Pepper to taste

Directions

1. Start by boiling the potatoes. Boil them with their skins on. You
   can use Red or Yukon Gold potatoes, but regular Russets are what I
   always use. When you can insert a fork easily into one, dump ‘em! They
   are ready. The next step is the longest part. Let them cool FULLY!
2. 2-3 hours later, peel the potatoes using a butter knife. The peels
   should just scrape right off. If you have to cut off the peels, you
   didn’t cook them long enough. As you are peeling them, you can cut
   them (the butter knife will work fine for this). Cut them long ways,
   then turn the potato until the cut is horizontal and cut long ways
   again. Then cut 4-5 times along the potato to create bit-sized little
   pieces. Once you have all the potatoes cut, you can start shredding
   the onions and celery.
3. Line a bowl with a paper towel (or cheese cloth if you’re really
   fancy and have one of those lying around your kitchen). Shred the
   onion and celery. When your done, pick up the towel and squeeze the
   life out of it. This is a very necessary step, if you skip it, your
   salad will be more like a soup. Also the onion juice will over power
   the whole thing.
4. Add the dry onion and celery to the potatoes and mix in VERY
   carefully. Next add the vegenaise and ’sour cream’ in dollops all
   around the bowl. Add the celery salt/seed and salt and pepper to taste
   and mix the whole thing, again very carefully. The last step is to add
   the vinegar, combine for the last time and you are ready to serve on
   the side!