Purple Potato Salad
Purple Potato Salad
Category
Salad
Cuisine
American
Servings
4 - 6 servings
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
-
6 baby purple potatoes, cut into bite-size pieces (do not peel)
-
2 stalks organic celery, diced
-
1/2 organic cucumbers, diced
-
5 scallions, diced
-
1 Organic Bell Pepper (use red Bell Pepper) diced
-
Non-dairy soy mayonnaise
-
To taste sea salt and cracked black peppercorn
-
1/2 lemon juice, freshly squeezed
-
2 sprigs organic parsley, finely minced
Directions
Bring a pot of water to a boil and cook potatoes until tender, but not mushy, 15-20 minutes.
Drain well and transfer to a mixing bowl and cool to room temperature.
Stir in celery, cucumber, scallion and roasted pepper. Fold in mayo to your taste and season to taste with salt and pepper.
Stir in lemon juice and parsley and mix well to coat and combine ingredients.
Cover and chill completely to allow flavors to develop.
Leave a comment