Labor Day Potato Salad for an Allergic Foodie

When I graduated from college, my mother gave me a book called Where’s Mom Now That I Need Her? Surviving Away from Home.  The spiral-ring book provides tips about nutrition, grocery shopping, laundry and clothing care, first aid, and recipes for easy meals.  There are also blank pages titled “Mom’s Old Standbys” that can be filled in with family recipes.  The first one I added was my mother’s potato salad; the page is hard to read now because I’ve used it so much.

This simple recipe tastes like home to me, and it’s the one I made every July 4th and Labor Day–until I discovered my allergies to eggs, dairy and soy.  This Labor Day, thanks to soy-free Vegenaise, I brought back Mom’s potato salad.

Mom’s Potato Salad (adapted for an allergic foodie)

1 cup soy-free Vegenaise (no dairy, egg, or soy)

2 tbsp organic distilled white vinegar (I like Spectrum Naturals)

1 ½ tsp sea salt

1 tsp black pepper

4 cups organic potatoes (5-6), washed cooked, peeled and cubed (or you can use 4 cups of multicolored potatoes)

1 cup organic celery, sliced

½ cup chopped organic onion (I like sweet Vidalia)

In large bowl, stir together first five ingredients until smooth.  Add remaining ingredients and toss to coat well. Cover and chill. Makes five cups.

 

 

 

Allergy-Free Pasta Salad

Seems like everyone is trying to get that end-of-the-summer picnic in. Here in Colorado Springs, we lost many summer days due to a horrible, destructive fire. For us, Labor Day weekend is not only an opportunity to celebrate workers but to appreciate what we still have–our families, our neighbors, our beautiful mountains. I hope you will do the same this weekend.

I tested the following pasta salad on friends a few weeks ago.  It was a hit, and they were amazed that The Girl Who’s Allergic to Everything was eating forkfuls. That says it all.

Picture by www.adventuresofanallergicfoodie.wordpress.com

What prompted this recipe was a  box of quinoa pasta (organic rice flour and organic quinoa flour)  I was anxious to try.

Now it’s been a long time since I’ve actually tasted wheat pasta, but I thought these shells were pretty close to what I remember.  My husband confirmed that the flavor and texture were better than “that the awful rice pasta you tried to trick me with.” 🙂

Now on to the recipe.

Amy’s Allergy-Free Antipasta Salad

Cook 8 oz. Andean Dream Quinoa Pasta Shells (or your favorite shells) as directed.  Drain well.

Toss in the following:

Chopped gluten-, dairy-, soy-free genoa salami and pepperoni (read packages carefully!)

Kalamata olives or green olives in olive oil (I used both because I LOVE olives)

Medium sweet onion, chopped

Anything else you have in your fridge that would taste good, such as chopped green and/or red peppers, marinated artichokes, artichoke palms, sundried tomatoes, fresh basil)

Photo from www.adventuresofanallergicfoodie.wordpress.com

Here is what I used. So colorful and tasty!

Organic cherry tomatoes cut in half (unless they are those super tiny ones, of course)

For dressing, I just drizzled extra virgin olive oil and balsamic vinegar and sprinkled oregano until I was satisfied with the taste.  But you can mix about 2 tablespoons oregano, salt and pepper to taste, 3/4 cup EVOO and 1/4 cup balsamic vinegar in a separate bowl, then add to salad.

Eat and enjoy!