This vegan cheesy potato salad called for my patience because my dressing wasn’t enough but luckily I had almonds soaking for a few hours already. However, I had to dehull them one by one because I silly thought that’s the way it should be. I was starving but there was no way to do it quicker. My blood sugar was dropping by the minute but I had to wait. After blending all the ingredients, I still had to thin my dressing by adding more cider vinegar and salt. I kept tasting it until I got the desired result.
Using the Vegan Caesar Dressing, I was hoping to get a mayonnaisey effect but instead I got a cheesy one which was surprisingly good I couldn’t help forking a bite every now and then. I thought I was going to knock out the whole thing but I wasn’t worried about calories, only indigestion which I get when I overeat. 
I’m feeling guilty now for abandoning this site for a few days. I admit I haven’t made anything special or new until today. I got caught up in between social responsibilities — baby shower and football–, training course, piano practice and laundry. Whew! How can one excel in any of them if one has to perform all of them at the same time?
But anyway, I know lame excuses don’t work. I’ve been typing this post for the last fifteen minutes and I have only gone this far. Blame the football. My husband is watching it in the same monitor on a another window and I can’t help shifting my attention. This football is so distracting.
Well, I love potatoes and it’s one of the many reasons why I can’t be a fruitarian. I love good food. I probably am a vegan gourmand.
Anyway, without further ado, let me now share with you my recipe. Taste does differ from person to person so my recipe is just a guideline.
Ingredients:Â Yields 2-3
400G New Potatoes
1 Cup thinned Vegan Caesar Dressing
2 Organic Carrots
Dried Oregano
Salt and Pepper to taste
Method of Preparation:
Dice the potatoes and steam them until cooked. Set aside.
Take 2/3 Cup of Vegan Caesar Dressing and if it’s thick thin it to make up 1 Cup by adding Cider Vinegar and salt.
Grate the potatoes.
Sprinkle some herbs before adding the dressing.
I am an aspiring cook and baker who is also an aspiring blogger. I am a fussy eater who actually prefers simple food. Give me a bowl of rice and steamed vegetables with extra virgin olive oil and a dash of salt and you will have given me a real treat. 