Rhonda's Hallelujah Potato Salad

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)

• 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

1. Place potatoes in a large sauce pan with enough water to cover and bring to boil.
2. Turn heat to low and simmer for no more than 20 minutes (don’t overcook).
3. While the potatoes cook, combine all dressing ingredients and mix well with a wire whisk. Set the completed dressing aside for later.
4. Rinse with cold water and drain.
5. When potatoes are cool, gently fold in prepared vegetables and then the prepared dressing.
6. Pour over set aside potatoes and vegetables and mix well.
7. Top with a light sprinkling of paprika.
8. Cover and chill for several hours for best flavor.
9. Bon appétit!