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Purple Potato Salad
Christina Pirello

Ingredients 

6 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 Organic Bell Pepper Pepper (use Red Bell Pepper) diced 
Non-Dairy Soy Mayonnaise 
to taste Sea Salt Cracked Black Peppercorn 
1/2 Organic 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.