SALAD INGREDIENTS:
- 6 medium-size new red potatoes
- 2 fresh, ripe, but firm, Avocados
- 2 tsp lemon juice
- 4 green onions, chopped
- ¼ cup chopped fresh, green celery
- ¼ cup finely chopped orange pepper
- ¼ cup finely chopped red pepper
- ¼ cup finely-chopped Italian parsle
DRESSING INGREDIENTS
- ½ cup Vegenaise® (vegan mayonnaise) or good-quality mayonnaise (all natural, no additives)
- 2 tbsp nonpareille Capers (packed in vinegar& salt solution)
- 1 tbsp Caper juice
- ½ tsp. salt
- ¼ tsp ground black pepper
DIRECTIONS:
- Boil potatoes just until tender, then drain and run under cold water; let potatoes for cool several hours. When cool, cut into 1-inch cubes.
- Dressing: Whisk together Vegenaise®, capers, caper liquid, salt and pepper until smooth; set aside.
- Peel avocado and cut into 1-inch cubes and toss gently with lemon juice; set aside.
- In a large bowl, add all salad ingredients – except the dressing – and gently mix ingredients together equally. Pour dressing over potato salad and mix well, making sure that the dressing is evenly distributed.
- Sprinkle salad with chopped parsley and serve immediately.
Bon Appetit!
