Salad
4 - 6 servings
20 minutes
20 minutes
Chef Christina Pirello
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 organic lemon juice, freshly squeezed
2 sprigs organic parsley, finely minced
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.
