Two Potato Salads to Live for

On #LunchBreakLIVE, Animal Rights Activist Lola Kay, founder of Los Angeles For Animals, will show us how to make a delicious Beet Salad and a Potato Salad that will blow your mind! #JaneUnchained

RECIPE:  Two Potato Salads to Live for

Potato Salad

INGREDIENTS

• 6 medium potatoes (golden or red variety)

• 3 carrots (unpeeled)

• 1 can sweet peas, drained

• 3 Kosher dill pickles (Kroger)

• 1 small red onion, peeled and diced

• salt and pepper to taste

• 3 Tbsp Just Mayo (vegan mayonnaise)

DIRECTIONS

1. Boil potatoes (with skin) for 40 – 45 min, then peel using a butter knife (when cooled)

2. Boil carrots (unpeeled) for 20 min (in separate pot) then peel

3. Cut potatoes into 1/3 inch slices (when cooled)

4. Cut carrots into cubes

5. Cut pickles into cubes

6. Dice the red onion

7. Add 1 can of sweet peas, drained

8. Dress with Just Mayo and gently fold into potato salad

9. Finally add the secret ingredient —>> 1 – 2 Tbsp pickle juice

Beet Salad

INGREDIENTS

• 2 – 3 beets (unpeeled) leave root and tail intact prior to preserve color and flavor

• 4 medium potatoes (golden or red)

• 2 carrots

• 2 kosher dill pickles (or sauerkraut)

• 1 small red onion, peeled and diced

• 1 can red kidney beans, drained

• Salt and pepper

• Vegenaise or Just Mayo (vegan mayonnaise)

• Alternatively can dress beet salad with oil and vinegar

DIRECTIONS

1. Boil beets (with skin, root and tail intact) for 45 min (in separate pot) then cut root and tail close to body of the beet and remove skin (when cooled)

2. Boil potatoes (with skin) for 40 – 45 min, then peel using a butter knife (when cooled)

3. Boil carrots (unpeeled) for 20 min (in separate pot) then peel

4. Cut the potatoes into 1/2 cubes

5. Cut carrots into cubes

6. Remove the top and bottom from the cooked beets and peel using a butter knife

7. Cut the beet into cubes

8. Cut pickles into cubes

9. Dice the red onion

10. Add 1 can red kidney beans, drained

11. 3 Tbsp Follow Your Heart Vegenaise (vegan mayonnaise)