Potato Salad
Potato Salad
Serving Size: 1 cup
Servings: 8
Double the recipe if needed
Ingredients:
2 large organic yams/sweet potatoes (orange ones)
3-4 large organic red skin potatoes (or use yellow skins in combination)
(if desired, may use purple potatoes mix in place of red or yellow skin potatoes,
see picture below)
1 cup frozen organic peas, thawed
1 large stalk organic celery, chopped
1 red/orange bell pepper organic (if possible), chopped
1/2-1 tsp or to taste Redmond Sea Salt
Vegenaise, soy-free salad dressing (buy at any health food grocery store)
Prep Ahead:
Prep the potatoes and peas ahead of time or day before.
Cut the potatoes into big chunks and steam with 3/4 cup water with the whites of the potatoes on the bottom of the electric frypan. When cooked, pierce the potatoes with knife, to check tenderness, not mushy. When done, put in a single layer on large platter to cool to touch, then cut into bit size pieces and put in covered bowl in the fridge to cool. Thaw peas.
Make It:
Chop the veggies. Dump the potatoes and peas in a large bowl. Put in the chopped veggies, salt and Vegenaise, mix and eat.
Enjoy!
Marie
Purple Potato Salad
