Potato Salad
Instructions:
- 4 c. diced cooked potatoes
- 1/2 c. diced celery
- 1c. frozen peas, thawed
- 1/2 c. chopped red or green onion
- 1/2 c. sliced black olives
- 1/2 c. diced sweet pickles
- 1/4 tsp. celery seed
- 1/2 tsp. dill weed
- 1/2 tsp. Vege-Sal or salt
- 1/2 c. TOFU MAYONNAISE (or more to desired creaminess)
- TOSS all ingredients, CHILL and SERVE. YIELDS: 6 1/2 cups.
- VARIATION: May use 4 c. cooked cauliflowerettes and omit sweet pickles.