California Potato Salad


  • 6 c. potatoes, cubed and cooked until tender but still firm
  • 2 c. fresh spinach, coarsely chopped
  • 1 1/2 c. slivered mini red, yellow and orange peppers
  • 1/2 c. sliced black olives
  • 1 package MorningStar Farms Grillers Chik’n patties


  • 1/4 c. fresh lemon juice
  • 1/2 c. extra virgin olive oil
  • 3/4 tsp. salt
  • 2 tsp. Dijon mustard
  • 1 large avocado, halved, peeled and seeded
  • 1 tsp. Vegesal


  1. Spray a skillet with oil and heat patties until browned on each side.
  2. In a large mixing bowl, combine potatoes, peppers, and spinach.
  3. For dressing: Combine olive oil, lemon juice, salt, Vegesal and mustard in a jar. Chop avocado and add.
  4. Close jar and shake well. Add to bowl with potatoes. Slice patties and add. Mix well.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Sides Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.