So I started week with a few goals. I was going to launch our Health & Beauty section of the blog and review our first product. Well the Health & Beauty section is up and hopefully the review goes up today. I wanted to share the video we got to do with Julie Hasson, author of The Vegan Diner, when we were in Portland. If you click here, you can see Dan and I making the Vegan Greek Omelette. You can see my messed up hair and how nervous I am… seriously Julie managed to capture all my social awkwardness on film like some master documentarian. I won’t lie I’m embarrassed but it does show how to make one of the best recipes in the book – so I hope you’ll check it out.

I also wanted to catch up on emails. Let’s all take a minute to giggle about that. I wanted to launch our first monthly newsletter featuring the exclusive newsletter recipe but it’s Friday and I never finished it. I made Black Eyed Peas Fritters and Pistachio & Chocolate Chip Ice Cream instead and now have a new awesome newsletter going out next Tuesday! If you haven’t signed up yet – the form is on the front page.

This recipe was what I wanted to feature in the newsletter I had intended to send out this week. It’s a spicy, cheesy take on traditional Danish- style potato salad. When I looked at both Betty’s and a recipe from a Danish cookbook I wasn’t that excited to make it. I mean they didn’t look bad by any means but they reminded me of the potato salad you find pretty much everywhere. It’s the kind of potato salad I remember having when I went over friend’s homes as a kid. It’s the potato salad Grandmas (if you’re Danish Bedstemors) made. This isn’t a bad thing but I wanted to make something different – something my own. So I had half a package of Daiya Jalapeño Garlic Havarti and thought what the heck – Havarti is a Danish cheese… let’s do this.  I mean it’s Memorial Day weekend right? We’re heading like a speeding train into BBQ, Potluck and Picnic season.

I know some of you are frustrated that I don’t post everyday anymore and it takes forever for me to answer an email but this is just me. I don’t have an assistant or intern like a lot of other cookbook authors and Dan has been working his potootie off on his projects with ACLU – which you should really check out because he’s doing some great stuff. So yeah, right now it’s just me and two cats in a normal sized Brooklyn kitchen and there are a lot of you guys. But no

I turned 38 this week and I have made a new year’s resolution of sorts to basically get my act together and start making some of the deadlines I’ve set for myself. I don’t have an assistant or intern like a lot of other cookbook authors or bloggers and Dan has been working his potootie off on his projects with ACLU – which you should really check out because he’s doing some great stuff. So I’m getting my head back in the game. Starting with making sure you got this unique and freaking delicious spin on one of the most mainstream takes on potato salad out there.

Not Your Bedstemor’s Potato Salad

5-6 Red New Potatoes, cubed

1/2 a package of Daiya Jalapeño Garlic Havarti, cubed

1/3 cup Veganeaise

1/2 teaspoon Dijon Mustard

1/4 teaspoon Garlic Powder

1 Tablespoon Nutritional Yeast

2 Tablespoons Fresh Parsley, diced

1 Tablespoon Fresh Dill, diced

1/2 teaspoon Fresh Chives, diced

2 teaspoons Capers, drained

1/2 teaspoon Fresh Black Peppercorns

1/4 Large Red Onion, diced or 1 Radish, sliced (both are good but we preferred the onion)

Boil your potatoes in salted water. Once your potatoes are tender, darin them and toss them in a large bowl with the Daiya Havarti while your potatoes are still hot. The vegan cheese will melt and coat the potatoes. Put your potatoes in the fridge to chill for 30 minutes.

While it chills, Whisk together all the remaining ingredients in a small bowl until blended and creamy. Once your potatoes are chilled, toss them with the Veganaise & herb sauce until they are completely coated. Then cover and chill in the fridge until you’re ready to serve.