4th of July Potato Salad
5 lbs. Russet potatoes 4 celery stalks - sliced 2 grated carrots 1 cup sliced black olives 1 cup Vegenaise ½ cup pickle relish 1 tsp. garlic powder 1 tsp. onion granules 1-2 tsp. salt ½ tsp. black pepper
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1. Boil whole, unpeeled potatoes, until soft inside.
2. Let cool, then peel skin and cut into
3. 1 ½ inch cubes. Mix all other ingredients in a separate bowl.
4. Fold together with the potatoes, chill and serve.
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