POTATO SALAD

POTATO SALAD

Preparation time: 30 minutes

Yield:  10 servings

1/2 bag red potatoes (2.5 pounds)

1-cup small chopped celery

1-cup small chopped green pepper

1/2-cup fine chopped green onions

1-tablespoon white vinegar

1/2-teaspoon turmeric

salt and pepper to taste

egg-free mayonnaise to taste

optional: chopped radish, chopped sweet or sour pickles, paprika, parsley

Leave the skin on the potatoes.  Zap in a microwave for 5 minuets, turn, and repeat.  Stick a knife to test each potato to check if it's fully cooked.  The knife should easily go through a cooked potato.  Zap any potatoes not fully cooked until done.

While potatoes cook, chop all the vegetables, and place in a large mixing bowl. 

Slice potatoes in half to cool faster.  When cool, chop into small pieces, and add on top the cut veggies.  Sprinkle the white vinegar and turmeric over the potatoes.  Salt and pepper to taste. 

Mix the potatoes, veggies, and mayonnaise. 

Chill.  Sprinkle with paprika and garnish with parsley before serving.