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Potato Salad - Christian Resource Centre (Bermuda)
Vegetarian Recipes
  • 1 five-pound bag potatoes
  • 1 (or 2 as preferred) can(s) of whole corn kernels
  • fresh parsley (finely chopped)
  • toasted onion powder
  • Lawry's seasoned salt
  • Vegit all-purpose seasoning
  • Vegenaise dressing

Peel, then cut potatoes into ½ inch thick cubes and boil in water until cooked but still firm. Drain water from potatoes and place them in a serving dish in the refrigerator to chill for at least 30 minutes. Remove potatoes from refrigerator and fold in corn kernels and fresh parsley. Add toasted onion powder, Lawry's seasoned salt, Vegit seasoning and Vegenaise to taste. Serve cold. Serves 8.

Submitted by: Mazina Nisbett

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