Meatless Monday: Hot Potato Salad

Today is Labor Day and most of us are planning to host or attend a Labor Day (end of summer) barbecue. Today is also Meatless Monday… So, why not consider making a meatless side dish?

A few years ago, I discovered this recipe and decided to “veganize” it. My family and friends loved it!!!

Hot Potato Salad


6-8 medium red potatoes
1/2 cup of onion, chopped
1 tablespoon Dijon mustard
1 cup of grated (nondairy) cheese
1 cup of nondairy sour cream
1 can of cream of mushroom soup
Ritz crackers (1/2 sleeve), crushed

In a large pot, boil the potatoes with the skins on for 10 to 15 minutes until tender. Let the potatoes cool just to the touch and cut into cubes.

Put in a greased 15″ x 9″ casserole dish.

In a separate bowl, mix the onion, cheese, sour cream, soup. Then pour the mixture over the potatoes.

Add salt and pepper to taste, then top with Ritz crackers.

Bake at 350°F for 30-40 minutes or until bubbly.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s