For tomorrow’s last Mpls Farmers Market “Little Locavore” show of the season, the kids and I will be making and offering samples of Vegan Wasabi Kohlrabi Herb Potato Salad. We’ll also serve more of last week’s hit Ruby Chocolate Beet Bundt Cake, this time with an icing.
So far, I have only the “Before” photos. Tomorrow, I’ll get pix of the finished products and some feedback from market audience.
I’ve been making versions of this vegan potato salad for parties I’ve catered (mentioned in previous posts), but, I have not yet demonstrated it at the Farmers Market shows. Besides boiled potatoes, it includes chopped red onions, celery, radish or kohlrabi for crunch, all bound together by a creamy tofu herb dressing.
It’s vinegary yet creamy, has little crunchy bits to contrast with smooth potato, and tastes of fresh herbs. A delightful, “lite”, low-fat, non-dairy version of traditional potato salad.
Tomorrow, for fun, I’m going to mix red and purple new potatoes and add a bit of wasabi to the dressing, for a little kick. This wasabi dressing is excellent for coleslaw and sliced veggies of any sort. Very refreshing!