Pink Potato Salad


  1. 4 c. red potatoes, cooked and sliced
  2. 1+1/2 c. beets, rinsed, drained and diced
  3. 1+1/2 tsp. seasoned salt
  4. 1 c. sweet pickles, diced
  5. 1/3 c. grape seed Vegenaise


  1. In a medium bowl, combine potatoes, beets and pickles.
  2. Mix Veganaise and seasoned salt together, then stir into potatoes. If more pink color is desired, add a little beet juice.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Salads Sides 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.