Grandma’s Potato Salad and Fried “Chicken” Drumsticks

Posted by on Sep 5, 2013 in Recipes | 0 comments

Yesterday I harvested the Red Norland potatoes I had been growing all summer.  I was a little disappointed with the yield (I was hoping for hundreds!), but we don’t get a lot of sun where I live and so the conditions for growing root vegetables are not ideal.  We did get about 20 or so nice red potatoes.  

Potato Harvest

Potato Harvest

As I was thinking about what to make for dinner on my way home on the train, there was really no question. Growing up the one dish my brothers and sisters and I loved above all else was Grandma’s potato salad.  We would devour it when she would make it for us and it would be a common request of our mother, especially for birthdays and special occasions. It was always (and still is) served at Christmas time. The original was laden in heavy cream or sour cream and also had plenty of hard-boiled eggs.  To say it was decadent would be an understatement!

clean potatoes

A pound of nice clean Red Norland Potatoes. Don’t they look yummy?

This veganized version of Grandma’s potato salad is much, much healthier, and different from most other potato salads I’ve had and it is still my favorite. I’m not too fond of potato salads made with vegan mayonnaise; I find them too sweet. This potato salad is anything but! It’s savory and has a superb crunch to it from the romaine lettuce, onion and cucumber.  I don’t make it very often, but when I do I have to restrain myself from eating it all in one go! 

potato salad undressed

Potato Salad, Undressed

Grandma's Potato Salad
Serves 4
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1 pound of red potatoes
  2. 1 head of romaine lettuce
  3. ½ medium white or yellow onion
  4. 1 small cucumber
  5. 2 tbsps cashew sour cream
  6. Salt and freshly ground black pepper, to taste
Instructions
  1. Put about 1 quart of water in a medium saucepan, add a generous pinch of salt, and bring to a boil.
  2. Wash the potatoes to remove any dirt from the skin and then, when the water is boiling, add them whole to the pot.
  3. Once you achieve a rolling boil, lower the temperature and allow the potatoes to simmer until they are fully cooked and can be easily pierced through with a fork.
  4. When the potatoes are ready, remove them from the heat, drain the potatoes, and set them aside to allow them to cool. Running them under cold water for a few minutes can help accelerate the cooling process.
  5. While the potatoes are cooling, slice the romaine lettuce, dice the onion, and peel and slice the cucumber. Put the vegetables a large salad bowl. If you are using an organic cucumber you could choose to leave the skin on, but in this recipe, I prefer the cucumber peeled.
  6. When the potatoes are cool to the touch, peel them, cut them into, roughly, 1/3-inch cubes and then add them to the salad bowl. Cooking the potatoes whole and then peeling them later helps them to better retain their shape and avoid crumbling or becoming waterlogged.
  7. Add cashew sour cream and a generous amount of salt and freshly ground black pepper, and then mix gently until combined.
Vegan Sweet and Simple http://vegansweetandsimple.com/
The potato salad is best served chilled, but I can rarely never wait that long!  If you can restrain yourself from eating it all at once, it tastes even better the next day! 

Dressed Potato Salad

Potato Salad, Dressed

Grandma usually served the potato salad with fried chicken drumsticks and gnocchi.  I had picked up some vegan and gluten-free “chicken” drumsticks by local vegetarian food company May Wah Vegetarian Market a few weeks ago, so I decided that they would be the perfect accompaniment.  You could, of course, substitute for the “chicken” or use another type of vegan filet. 

Fried "Chicken" Drumsticks
Serves 2
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Total Time
10 min
Total Time
10 min
Ingredients
  1. 2 May Wah “chicken” drumsticks, defrosted (or use tofu, drained and well pressed, or other vegan "chicken" cutlet)
  2. 1 tbsp cornstarch
  3. 2 tbsps almond milk, or other vegan milk
  4. 1 tsp lemon juice
  5. 4 tbsps gluten-free breadcrumbs
  6. Salt and pepper to taste
  7. 1 tbsp grapeseed oil for frying
Instructions
  1. In a small bowl, mix together the cornstarch, milk and lemon juice.
  2. On a plate, mix together the breadcrumbs, salt and pepper.
  3. Coat the drumsticks in the cornstarch mixture, then roll them in the breadcrumbs until they are evenly coated.
  4. Heat 1 tbsp of grapeseed oil on high heat in a pan until very hot.
  5. Turn the heat down to medium and fry one side of drumsticks until lightly browned and crispy. Repeat until evenly cooked on each side.
Notes
  1. Although I haven't tried it, I'm sure you could also bake the "chicken" to reduce the fat!
Vegan Sweet and Simple http://vegansweetandsimple.com/
As I bit into the drumstick I exclaimed, “It tastes just like grandma’s fried chicken!” And the potato salad was perfect, just like I remember it.  So so so very good! The little bit of comfort food was just what I needed after a really long and hard day at work. 

The perfect comfort dinner!

The perfect comfort dinner!

I hope you enjoy this as much as I do!

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