Mom’s Potato Salad and Tuscan Bean burgers

I love summer. I think it dates back to childhood memories that include running through the sprinkler, eating watermelon on the back porch and cook outs. My mom made a great potato salad for cookouts. It was a simple recipe that included potatoes, onions, celery and Miracle Whip. It was a staple for all summer holidays and any cookout we had.
One of my challenges of eating a whole food plant based diet is learning how to adapt recipes from the standard american diet (SAD for short) to a great tasting plant based recipe. I found success with my mom’s potato salad with just a little trial and error and some extra potatoes. I discovered that potatoes make a great based for creamy dressings. I also had some fun recreating a yummy plant strong bean/veggie burger. Engine 2 makes several tasty bean/veggie burgers that can be found at Whole Foods. The Tuscan Bean Burger is my favorite as I love all the garlic in it. I recreated it at home with great success.
I will warn you though, that a lot of my recipes will have approximate measurements. Cooking unlike baking, which requires precise measurements, is more from the heart, so feel free to adjust to your liking. You’ll also notice I don’t add salt to recipes, I’d rather salt be added at the table; food can often be over salted when cooking.

Here are the recipes:

Mom’s Creamy Potato Salad
Ingredients
5-6 medium yukon potatoes cooked and cooled, cut into medium sized diced pieces
2 stalks celery sliced thinly
1/2 cup chopped white or yellow onion
chopped fresh parsley (maybe 1-2 TBS)

Dressing:
2-3 small cooked/peeled yukon potatos
1 1/2 TBS Dijon mustard
1 1/2 TBS champagne vinegar (you could use another type of vinegar, but it will change the taste a bit)
water to thin (about 1/3 cup or so)
fresh chopped parsley

Directions:
1. Place ingredients for dressing in food processor and blend until a paste consistency is reached…you can add water to make it a little thinner. Adjust mustard/vinegar to taste.

potato salad dressing

2. Place potatoes, onion, celery and parsley in a large mixing bowl.
3. Fold in dressing to potatoes/onions until well blended. Season with pepper to taste.

better potato salad
Because this potato salad has no eggs in it, it can be left out without worrying if it will go bad (or get people sick)

Tuscan Bean Burgers:
Be sure to use all the garlic listed (or added extra), it’s what gives these great flavor!

Ingredients (double batch numbers are on the left)
2 1 Can White beans
4 2 TBS pureed tomatoes
1C ½ C rolled oats
1 C ½ C White or brown rice
½ C ¼ C Tuscan Kale, chopped (no big stems)
4-5 2-3 Minced garlic gloves
2 1 Roasted bell pepper, diced small
1 TBS ½ TBS Flax seed meal (ground flax seeds)
2 Tsp 1 tsp Oregano

Directions:
1. Mix all ingredients together and form into patties (you don’t want them too thin to the point that the edges start to split). Refrigerate for 30 minutes to an hour to let the oats soak up the liquid.
2. Preheat oven to 400.
3. Line a baking sheet with parchment paper and place patties on sheet.
4. Bake at 400 for 15 minutes. Flip at 15 minutes and cook for another 10 minutes or until done. They will be crispy on the outside, but still moist on the inside.
5. Set on a cooling rack if possible as this helps them stay crisp after cooking.
Tuscan bean burgers

I serve mine on lettuce instead of a bun and add tomato and onion slices to mine.
veggie burger

Enjoy!

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