Shelley's Recipe of the Week - Red Potato Salad

I hope you enjoy the recipe of the week
contributed by Lois Frederick.

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Freddies Crunchy Red Potato Salad

5 or 6 small size new or red potatoes
1 stalk celery
1 carrot
1/2 English cucumber
1/2 green pepper
1/4" slice of sweet or red onion
1/2 avocado
The equivalent of 3 eggs made from tofu scrambler
4 or 5 broccoli flowerettes
1 broccoli stem (peel through outer skin away and
only use tender part)
1/2" slice of red cabbage

You can really add any other crunchy vegetables
you would like i.e. radishes, cauliflower

1/2 c. soaked sunflower seeds

Steam your potatoes. Slice or cube with the skins.
Add seasoning. I used dill weed, Redmond Real Salt,
pHlavor salt and Cajun seasoning and allow that to
penetrate into the warm potatoes. You can really use
a heavy hand so that all the potatoes are covered.
After the potatoes cool you can add all your chopped
ran vegetables and tofu eggs. All the vegetables
should be chopped to bite size. Mix together.

Dressing: Put juice of 1/2 large lemon, 4 T extra
virgin olive or avocado oil, 1 T Vegenaise
(a mayonnaise substitute found at the health store)

Pour over salad and toss gently. You don't want the
salad dripping in dressing, you just want enough to
moisten every piece. Tastes great right away or two
days later.

Serves 5 or 6

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