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6 cups cooked diced potatoes

1 cup finely chopped celery

1 cup chopped ripe olives

1 cup sliced green onions

2-3 ounces chopped pimentos

Scrub potatoes, then cut them and boil them in their skins. After the potatoes are cooked, peel and dice them. (This can be done a day ahead and then heated in the microwave when putting the recipe together.) Chop the celery, olives, onions, and pimiento.

 

1/2 container (6 ounces) Better Than Sour Cream

1 1/2 tsp. cumin (or to taste)

1/4 tsp. garlic powder (or to taste)

1 tsp. salt (or to taste)

Mix together well. Set aside.

 

1 cup cashew or soy milk

1 T. corn starch

2 tsp. McKays Chicken Seasoning

1 tsp. salt

Mix corn starch, chicken seasoning, and salt together in a small amount of the milk, in a small sauce pan. Add remaining milk and cook over medium heat while stirring constantly. When misture comes to a boil, take off stove and mix it into the sour cream mixture. Mix chopped vegetables with teh potatoes, then add the sour cream mixture and mix together thoroughly. Serve warm.

This entry was posted on Wednesday, June 10th, 2009 at 2:40 pm and is filed under Potato Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.