Rhonda's Potato Salad

Rhonda's Potato Salad

Making instant potato salad with your meal.


2 1/2 pounds Potatoes (diced)
1/4 cup each red & green Bell Peppers (diced)
1/2 cup Celery (diced)
1/2 cup Sweet Onion (diced)
1/4 cup Parsley flakes (or fresh if available)
1/2 teaspoon dill weed (or fresh if available)
1/8 teaspoon Celery Seed


1. Peel, dice, and boil potatoes (Diced potatoes cook very quickly so be careful not to let them get mushy).
2. Remove from stove, drain, and run cold water over them to stop cooking.
3. Chop peppers, celery and onion.
4. Combine with diced potatoes and add dill weed, parsley, and celery seed.
5. DRESSING: 3/4 cup Vegenaise; 1 tablespoon raw unfiltered Honey; 1/2 teaspoon Frontier Herbs All Purpose Seasoning; & Celtic Sea Salt to taste.
6. Combine all ingredients, pour over potatoes and veggies, and mix well.

Subscribe to our newsletter

Get promotions, news tidbits, featured recipes, webinars, supplement spotlights, and much more sent right to your email inbox!