Russian Potato Salad
Updated: Aug 29, 2019
Recipe from Laurel’s Kitchen Reformulated by Winnie
3 c Cooked Chopped Potatoes 3 c Cooked Chopped Red Beets 2 Scallions (or Red Onion) 1 c Frozen Peas 3 tbsp Chopped Parsley (or 2 tbsp Dried Parsley) 4 tbsp Vegenaise 3 tbsp Olive Oil 3 tbsp Braggs Apple Cider Vinegar 1/2 tsp Onion Powder 1/4 tsp Garlic Powder 1 tsp Herbamare 1/2 tsp Main Coast Kelp w/ Cayenne 1/4 tsp Ground Pepper
1.) Leave the 1 cup of peas out to thaw. 2.) Cook the potatoes until soft but firm. 3.) Boil beets for about 20 minutes. 4.) Chop up the scallions (or 3 slices of red onions) and parsley. 5.) Take a 4 QT mixing bowl. Mix together: scallions (or red onions), peas, herbs (except for pepper), oil, vinegar, and Vegenaise. 6.) Add the warm potatoes and beets. Toss and add pepper.
Serve warm or refrigerated. Enjoy! 🙂