Earlier this month, we had unseasonably clear and warm days at Mount Rainier. So we celebrated by hiking. I felt better starting out this year than last year, with a full year of plant-based eating under my belt (literally!) The hike went well and I had good energy through the whole trip.
A friend went with us, and as always we plan our hiking treats and meal carefully as our own plant-based potluck. I made eggless salad (I use Happy Herbivore’s recipe) and our friend made her version of potato salad, without the usual mayonnaise and what you’d find in potato salad.
The mayo-free potato salad would be great for even non-vegans who don’t like mayonnaise. They might actually like this version of potato salad, so give it a try. We kept the food in an ice chest in the car with ice and it was perfect and extremely filling.
Carol’s Potato Salad
1-2 russet potatoes, quartered
Juice of one lemon
1 celery stalk, diced
Diced radishes to taste
Handful of chopped walnuts to taste
Tofu mayo (buy separate or make your own — two subs I’d make in the recipe, though: you don’t need the oil that’s in the recipe and you can use liquid stevia instead of sugar, fyi)
Dill relish to taste
Ground pepper and salt to taste
Boil the potatoes in water until fork-tender. Drain and while still hot, cut up into smaller pieces and add the lemon juice. Add the rest of the ingredients and mix well.
We finished off with a fruit salad. All in all, a pretty good meal at the mountain!