I know… I know.  How original, right?  Bet you’re surprised to hear I made potato salad over what is traditionally a long holiday weekend in the states.

Burgers and side dishes like potato salad and coleslaw go hand-in-hand with summer holidays.  What I love about these types of foods is that they make for a quick and easy meal for both vegetarians and omnivores.  Hubby grilled up my faux burger just as happily as he did his.

The long weekend gave me a chance to experiment with making side dishes; I’ve never made potato salad, coleslaw or anything like that yet.  And of course I had to try vegetizing them, LOL

The verdict?  Not too bad!   I settled on this potato salad recipe, subbing Vegannaise for the mayonnaise and a 14 oz. package of firm, diced tofu for the egg.  It worked well and actually tasted good for “yellow” potato salad, which I’m not a big fan of in general.  Hubby said he couldn’t believe how well tofu substitutes and tastes like egg in these sorts of recipes.  Like the vegan egg salad, once you mix everything together, it’s hard to tell you’re not consuming egg!

For the coleslaw, which I failed to get a picture of, I followed the wonderful apple raisin coleslaw recipe over at Vegalicious.  We both really liked the addition of cinnamon in this recipe.  Was a nice twist.