Harmonious Hominy, Soybean, And Potato Salad

Recipe Ingredients

2 lbs	908g / 32oz	Red skin potatoes - washed well
1		Soybeans - (15 oz) - drained, rinsed
1		Hominy - (15 oz) - drained, rinsed
1 cup	62g / 2.2oz	Thinly-sliced green onion
1 cup	146g / 5.1oz	Finely-diced seeded red pepper
1 cup	110g / 3.9oz	Finely-diced celery
1/4 cup	36g / 1.3oz	Freshly-chopped parsley
2 tablespoons	30ml	Relish
		Non-dairy Remoulade Sauce - (see recipe)
1/2 cup	73g / 2.6oz	Shredded soy cheese - cheddar flavor
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a large pot, place the potatoes, cover with water, and cook over medium heat for 20 to 25 minutes or until the potatoes are fork tender. Drain in a colander and allow to cool completely. (The potatoes can be cooked ahead and cooled overnight, if desired.)

Cut the cooled potatoes into 1-inch cubes and transfer them to a large bowl. Add the soybeans, hominy, green onion, red pepper, celery, parsley, and relish, and toss lightly to combine.

Add 1 cup Non-dairy Remoulade Sauce and soy cheese, toss lightly to evenly coat the vegetables with the sauce, and add additional Non-dairy Remoulade Sauce, if needed, to achieve desired creamy consistency.

Taste and season with salt and pepper to taste, as needed. Cover and chill for several hours to allow the flavors to blend.

This recipe yields 3 quarts.

Source:
The Vegan Chef at http://www.veganchef.com

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