Farmhouse Potato Salad

• 5 large russet potatoes, cooked in their skins cooled and chopped. Leave peels on when you chop them
• 2 bunches green onions, sliced (tops only)
• 5 celery ribs, sliced
• 3/4 cup sliced black olives
• 3 tablespoons sweet pickle relish (if you prefeer dill, use that)
• 1 (16 ounce) package extra firm tofu, drained will (or if you are making it the regular way, 5 boiled eggs, peeled and chopped)
• 1 tablespoon nutritional yeast flakes
• 1 tablespoon chicken style seasoning
• salt
• 1 dash turmeric
• 1 dash garlic powder
• 1 dash onion powder
• 1 dash cumin
• Dressing
• 1 cup vegan mayonnaise, 1/3 c rice milk (or 1 c regular mayonnaise)

1. If using tofu in place of the eggs, slice tofu in half horizontally, then slice and cube. If using eggs, boil them, cool them, peel them and chop them, then set them aside. Put the tofu in a hot skillet with olive oil. Sprinkle on the seasonings and stir. Gently stir and saute until well coated with the seasonings. Turn the heat down and let gently cook while you toss the other ingredients to gether. If using the egg, add it to the other veggies at this time.When all is combined, add the dressing (either the vegenaise one or the real mayonnaise one). Toss well and then chill. Can also use Miracle Whip if you like it better then the mayonnaise.

russet potatoes, green onions, celery, black olives, sweet pickle, will, nutritional yeast, chicken style seasoning, salt, turmeric, garlic powder, onion powder, cumin, dressing, vegan mayonnaise

Taken from www.food.com/recipe/farmhouse-potato-salad-376194 (may not work)