I was surprised at how easy and delicious this vegan version of traditional potato salad is. Best of all, it is much healthier than the egg-laden variety.  Bring it along with Barbecued Seitan to any potluck and your non-vegan friends will enjoy it along with the ethical eaters.

• 6 potatoes, steamed (firm but cooked)

I like to use a steamer so they do not get soggy at all; and you save more nutrients, too!

• 2-3 stalks of celery, chopped finely (1 C)
• 2-3 shallots, chopped finely (replace with onions if needed – 1 C)
• 1/2 C sweet pickle relish
• Soy mayonnasie (Vegenaise) 1/4 C (more to taste)
• Salt, freshly ground pepper to taste

Cut potatoes in small cubes.  Toss with celery, shallots, and pickle relish until blended.  Add soy mayonnaise and gently blend. I like my potato salad a bit drier than some folks, so use extra soy mayo to suit yourself.  Sprinkle with salt and give a few grinds of the pepper mill. Refrigerate for several hours before serving.

(If you do not have Vegenaise, you may make your own by blending silken tofu, oil, vinegar, and salt to taste. Try 4 oz. tofu to 1 TB vinegar and 2 TB oil.)

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