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5 lbs potatoes (peeled and cut into small pieces)
1 cup Vegenaise
½ cup Tofutti Better Than Sour Cream (substitute with more Vegenaise if you prefer)
1 clove garlic pressed in garlic press
½ lemon squeezed (avoid seeds)
¼ cup chives chopped, plus more for garnish (scallions can be used)
salt and pepper to taste
1 1/2 tsp celery seed
celery (2 stalks, sliced into thin pieces)
Paprika for garnish

Boil potatoes until tender (you can leave on skins if you are using red potatoes and desire skins).  Once tender, drain and cool. You can dip in a bath of ice water.

In large bowl, combine next 8 ingredients. Mix together and taste to customize to your liking.  Once soft cooked potato pieces are completely cooled, add to dressing and combine. Sprinkle top with paprika. Chill in refrigerator 2 hours before serving. Serves 8-10

*For a great BBQ, try Tofurky Brats or other sausage flavors, Smart Dogs, or Yves Lemon Herb Skewers or Jumbo Dogs. All of these meatless selections can be found on my substitutions page.

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1/4 cup white wine vinegar
2 TBL Dijon mustard (whole grain preferred)
2 TBL sugar
¼ tsp salt
1/2 small head napa cabbage (12 oz), cored and shredded (6 cups)
5 radishes, thinly sliced and cut into sticks
1/2 cup golden raisins
1 TBL fresh chives, thinly sliced
coarse salt and freshly ground pepper to taste

In a small bowl whisk together vinegar, mustard and sugar. In a medium to large bowl, toss in cabbage, radishes, golden raisins and chives. Add vinegar dressing over salad just before serving and toss lightly. Season with salt and pepper.

Tip: add in radish and toss just before serving.