Select Page


2 lbs. red skin potatoes, cooked with skins
1 cup diced celery
1⁄3 cup sliced green olives or dill pickles
1⁄3 cup sweet orange or red diced pepper
1⁄4 cup finely chopped onion
1 Tbs. onion powder
1⁄2 tsp. celery seed and sea salt, to taste
1⁄4 tsp. garlic powder, cayenne, to taste
1⁄3 cup Soy Vegenaise, more or less
dillweed and pepper strips for garnish

Scrub potatoes. Steam or boil potatoes in small amount of water, 25-30 minutes until tender. Peel off thin skin; cut into cubes, and place in large mixing bowl. Add the celery, olives, peppers, onions, and seasonings. Gently stir in mayonnaise, to taste, tossing lightly to coat vegetables. Transfer potato salad to bowl lined with lettuce leaves. Garnish with fresh or dried dill weed and sweet pepper strips. Serve warm or cover and chill in refrigerator. Yield: 6-8 servings

Italian Fennel Salad

Toss salad greens together. Arrange greens on 2-4 individual plates. Cut fennel bulbs in half, then in quarters and eighths or smaller pieces


Create healthy and delicious Biblically-inspired plant-based meals from whole plant foods, without using animal products, refined sugars, or harmful additives.

Pin It on Pinterest

Share This