Beet Potato Salad
1 Hour 45 Minutes
3 lbs. of Russet potatoes,
3 medium-size fresh beets, cooked
1 small onion, chopped
1 small bag frozen peas, steamed
Celery seeds (optional)
Steam potatoes with skins or until soft (30-45 minutes). Cool and peel them.
In a large bowl, cut potatoes into cubes, salt to taste, garlic powder, onion powder, celery seeds, and juice of 1-2 lemons—also, one bag of steamed frozen peas (baby peas are best). Mix well.
Separately, wash, peel, and boil 3 medium-size raw beets with skins about 30-45 min. Add enough water to beets that when they are done, some liquid remains.
After they are cooled, cut into cubes and add ½ cup of lemon juice to the beets. Add potatoes, salt to taste, garlic powder, onion powder, and celery seeds (optional) and mix well.
Mix in 1/2 cup vegan mayonnaise to make salad creamy. Serve completely cooled.