Russian Potato Salad

Recipe from Laurel’s Kitchen
Reformulated by Winnie

Serves 6


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! 🙂

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