2-3 lbs. russet potatoes
1 small onion, finely chopped
1/2 bag of radishes, finely chopped
2 stalks of celery, finely chopped
1/2 red pepper chopped
1/4 cup green olives or kalamatas
1 bag, frozen peas
Vegan mayonnaise: Vegenaise or Hellman’s Vegan Dressing
Steam potatoes with skins or until soft (30-45 minutes). Cool and peel them. They can also be refrigerated until the next day.
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.
Add fresh ingredients to the potatoes with 3/4 cup of mayo (vegans use Vegenaise). Mix well with the potatoes and add more mayo for a creamier consistency. Serve cold.