If you eat while you read, the following vegan recipe was suggested by my lifelong friend and Brain Trust, Johanne. Thank you, Jojo. It should provide just the right leavening for prudes and the faint-of-heart during a first reading of THE POTATO EATER in the same way potato in any form, including raw, was a staple for it’s hero, Padric McGarry.

Creamy Dill Potato Salad

3 lbs. Yukon Gold potatoes, peeled
Sea salt and freshly ground black pepper, to taste
2 celery stalks, finely diced
1 cup vegan mayonnaise (try Vegenaise)
1 small red onion, finely chopped
1/4 cup chopped fresh dill
1 1/2 Tbsp. cider vinegar
1 Tbsp. lemon juice
1-2 Tbsp. Dijon mustard

Place the potatoes in a large pot and fill with enough water to cover completely. Add some salt and bring to a boil. Cook for 20 to 25 minutes, until just tender but not falling apart.
Drain the potatoes in a colander and let cool.
Combine all the remaining ingredients in a large bowl.
Cut the cooled potatoes into 1-inch cubes and add them to the bowl, stirring carefully until coated.
Makes 6 to 8 servings

[Source: http://www.peta.org/living/food/creamy-dill-potato-salad/]

[Below: My Editor, My Brain Trust, My Son]

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