This is one of our favorite vegan recipes! Pat lives in New Jersey and prefaced the recipe with these words: "THIS IS SO DELICIOUS!!!" Not only is it delicious, but this recipe is highly versatile. Make it one of your top summer vegan recipes by serving chilled, or enjoy warm on a colder day.
Ingredients
- 5 lbs. potatoes (Red or white or Yukon Gold, which are especially good)
- 2 celery stalks (chopped)
- 1 sweet onion (chopped)
- 1 bottle of black olives (pitted and sliced)
- 6 fresh basil leaves (sliced thinly)
- 1/4 to 1/2 cup extra virgin olive oil (depends on how moist you want your salad)
- 1 lemon (juice from)
- 1 teaspoon Celtic Sea Salt (or to taste)
- Freshly ground pepper (to taste)
Method
- Boil whole potatoes until still firm but able to pierce with a fork, and drain. Place olive oil, lemon juice, salt and pepper into a large bowl and whisk to mix well. Cut potatoes into cubes. Pour lemon/oil mixture over the potatoes, celery, onion, olives, and basil and gently mix to distribute veggies and oil. ENJOY!
(Note: This salad can be eaten warm or chilled. You can also add your favorite vegetables such as red peppers, carrots, etc.)
*ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED.
