Recipes
Rhonda's Hallelujah Potato Salad
A great picnic recipe, and a classic at that!
Submitted By: Rhonda Malkmus
Independence Day? Labor Day? This classic picnic recipe is a welcome addition to any summertime potluck. It may not be raw, but it fits nicely into the 15% cooked portion of the Hallelujah Diet.
Ingredients
- 8-10 medium potatoes (peeled and diced dime size – Yukon Gold’s are my favorite)
- 1 medium red bell pepper (seeded & diced small – not green because they aren’t ripe)
- 2 celery ribs (diced fine)
- ½ red sweet onion (diced fine)
- ¼ cup fresh parsley (minced – or 2 teaspoons dried)
For the dressing...
- ¾ cup Vegenaise (Purple label)
- 1 tablespoon honey (I use raw unfiltered honey)
- 2 teaspoons Mustard (I use Westbraw Natural Stone-ground mustard)
- 1 teaspoon apple cider vinegar (I used Braggs Raw Unfiltered Apple Cider Vinegar)
- 1 teaspoon dill weed
- 1 tablespoon all-purpose Herb Seasoning
- 1 teaspoon Celtic or Himalayan salt
- Pinch of cayenne
Directions
- Place potatoes in a large sauce pan with enough water to cover and bring to boil.
- Turn heat to low and simmer for no more than 20 minutes (don’t overcook).
- While the potatoes cook, combine all dressing ingredients and mix well with a wire whisk. Set the completed dressing aside for later.
- Rinse with cold water and drain.
- When potatoes are cool, gently fold in prepared vegetables and then the prepared dressing.
- Pour over set aside potatoes and vegetables and mix well.
- Top with a light sprinkling of paprika.
- Cover and chill for several hours for best flavor.
- Bon appétit!
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